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Categories:
potatoes butter onions flour salmon parsley bay leaves milk milk vegetable stock peas Cheddar cheese eggs
Viewed: 22 - Published at: 7 years agoIngredients
- 375 grams potatoes peeled and diced
- 55 grams butter
- 250 grams onions finely chopped
- 1 tablespoon flour, all-purpose or whole wheat
- 125 grams cod fillets skinned and cubed
- 125 grams salmon fillets skinned and cubed
- 1 tablespoon parsley leaves chopped
- 1 each bay leaves
- 1.5 tablespoon milk or low-fat, non-fat
- 75 millilitres milk or low-fat, non-fat
- 50 millilitres vegetable stock
- 25 grams peas, frozen
- 50 grams cheddar cheese grated
- 1 large eggs lightly beaten
Method
- Preheat the oven to 180C/gas 4.
- Bring a pan of lightly salted water to the boil, add the potatoes, reduce the heat and cook for 15 to 20 minutes, or until tender.
- Drain and mash with the milk and half butter until smooth.
- Season for babies over one.
- Melt the remaining butter in a saucepan, add the onion and saute until softened.
- Add the flour and cook for 30 seconds, stirring.
- Gradually stir in the milk and then the stock.
- Bring to the boil and cook for one minute.
- Add the fish with the parsley and bay leaf.
- Simmer for about 3 minutes and then stir in the peas and cook for one minute.
- Remove the bay leaf and stir in the cheese until melted.
- Season with a little salt and pepper.
- Divide the fish between 3 ramekin dishes and top with the mashed potato.
- Brush with the lightly beaten egg.
- Heat through in the oven for about 15 minutes and finish off for a few minutes under a preheated grill until golden.
- Use vegetables to make a face on the pies before serving.
