- Average
- Average budget
Ingredients
- Ingredients
- Potato topping
- 800g potatoes
- 30g butter
- 7 tbsp milk
- 4 tbsp freshly grated Parmesan
- 1 egg, lightly beaten
- Salt and freshly ground black pepper, to taste
- For the sauce
- 45g butter
- 1 large shallot, diced
- 2 tbsp white wine vinegar
- 45g flour
- 450ml fish stock
- 6 tbsp double cream
- 1 ½ tsp chopped fresh dill or chives, chopped
- Salt and freshly ground black pepper, to season
- Salmon & Cod Filling
- 250g salmon, skin removed and cut into 2 cm chunks
- 250g cod, skin removed and cut into 2 cm chunks
- 150g small cooked prawns
- 70g frozen peas
Preparation
Step 1
Pre-heat the oven to 200ºC/400ºF/Gas 6.
Boil the potatoes in salted water.
Drain and mash with the butter, milk and Parmesan and season to taste.
To make the sauce, melt the butter and sauté the shallot for 5–6 minutes until soft.
Add the white wine vinegar and boil for 2–3 minutes until the liquid has evaporated.
Stir in the flour to make a roux.
Gradually, stir in the fish stock and then cook over a medium heat, stirring continuously.
Bring to the boil then cook stirring until thickened.
Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.
Divide all the fish and peas among four or six mini ramekins (depending on the size) and pour over the sauce.
Brush the potato topping with a little beaten egg. Bake for 25 minutes.
Freeze, assembled but uncooked.