Mini Fish Pie
The old saying that 'Fish is good for the Brain' is absolutely true. Oil rich fish such as salmon, tuna and sardines are especially good brain boosters. This is down to their high levels of omega-3 essential fats which are vital for brain function and can also help the performance of dyslexic and hyperactive children. Our brain is made up of 60% fat and eating the right fats omega-3 and omega 6 fats found in fish and seeds makes us smarter. Interestingly whilst fresh tuna is a good source, tinned tuna is not as the processing removes most of the fatty acids.
Ideally you should try to include two portions of oily fish a week in your child’s diet Easier said than done you might think as fish is a notoriously difficult food to get children to eat as they feel squeamish about any fish that doesn’t come battered or covered in breadcrumbs. So I have come up with a really tasty mini fish pie. It’s good to make these in ramekins so your child has an individual portion that looks attractive.
Making food look attractive is important, and so it seems much more appealing to make individual fish pies rather than have a dollop of food on the plate.
Potato Topping
800 g (1 3/4 lb) potatoes
30 g (1 oz) butter
7 tbsp milk
4 tbsp freshly grated Parmesan
1 egg, lightly beaten
Salt and freshly ground black pepper, to taste
For the sauce
45 g (1 1/2 oz) butter
1 large shallot, diced
2 tbsp white wine vinegar
45 g (1 1/2 oz) flour
450 ml (15 fl oz) fish stock
6 tbsp double cream
1 1/2 tsp chopped fresh dill or chives, chopped
Salt and freshly ground black pepper, to season
Salmon & Cod Filling
Variation
Leave out the prawns and use 325g each of cod and salmon
250 g (9 oz) salmon, skin removed and cut into 2 cm (3/4 in) chunks
250 g (9 oz) cod, skin removed and cut into 2 cm (3/4 in) chunks
150 g (5 1/2 oz) small cooked prawns
70 g (2 1/2 oz) frozen peas
Method
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.
Information
Suitable for freezing
Preparation time: 20 minutes
Cooking time: 45 minutes (includes 20 minutes for cooking potato)
Makes 4–6 portions
This recipe is from the Fussy Eaters’ Recipe Book. Making food look attractive is important to children - you could also make Mini Cottage Pies in ramekins rather than have a dollop of food on the plate.
