Annabel Karmel'S Fish Pie For Kids - cooking recipe

Ingredients

Potato topping
800 g potatoes
30 g butter
7 tablespoons milk
4 tablespoons freshly grated parmesan cheese
1 egg, lightly beaten
salt & freshly ground black pepper, to taste
For the sauce
45 g butter
1 large shallot, diced
2 tablespoons white vinegar
45 g flour
450 ml fish stock
6 tablespoons double cream
1 1/2 teaspoons chopped fresh dill or 1 1/2 teaspoons chives, chopped
salt & freshly ground black pepper, to season
Salmon and Cod Filling
250 g salmon, skin removed and cut into 2 cm (3/4 in)
250 g cod, skin removed and cut into 2 cm (3/4 in)
150 g small cooked prawns
70 g frozen peas

Preparation

Pre-heat the oven to 200\u00b0C/400\u00b0F/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 saute 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.