Annabel Karmel'S Fish Pie For Kids Recipe

Name: Annabel Karmel'S Fish Pie For Kids
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Pre-heat the oven to 200u00b0C/400u00b0F/Gas 6. Boil the potatoes in salted water.
2
Drain and mash with the butter, milk and Parmesan and season to taste.
3
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.
4
Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.
5
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.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Potato topping, 800 g potatoes, 30 g butter, 7 tablespoons milk, and more.

Yes, Annabel Karmel'S Fish Pie For Kids falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Annabel Karmel'S Fish Pie For Kids

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions