Suitable from 9 months
Oily fish like salmon is packed full of omega-3 which is vital for your child’s brain development. Serve in individual ramekins or bowls – children love the idea of having their own special individual meal.
Prep: 20 minutes
Cook: 25 minutes
Makes: 6 small fish pies
Suitable for freezing
6 tbsp milk
A little salt and pepper (optional, for babies 12 months +)
300g salmon, skin removed and cut into 2cm chunks
300g cod, skin removed and cut into 2cm chunks
75g frozen peas
1 large shallot, diced (or one medium onion)
2 tbsp white wine vinegar
450ml unsalted fish stock
6 tbsp cream
40g freshly grated Parmesan
1 tbsp dill, chopped
1 egg, lightly beaten
- Preheat the oven to 200C / 400F.
- Boil the potatoes in salted water. Drain and mash with butter and milk and season to taste.
- To make the sauce, melt the butter and sauté the shallot for 5 to 6 minutes until soft. Add the white wine vinegar and boil for 2 to 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 and then cook stirring until thickened. Remove from the heat and stir in the parmesan until melted and then stir in the cream and the chopped dill. Season well as the fish is unseasoned.
- Divide the fish and peas between six mini ramekins (10 x 5 cm) pour over the sauce and cover with mashed potato. Alternatively, you can make one large fish pie in an ovenproof dish.
- Brush the potato topping with a little egg.
- Bake for 20 to 25 minutes. Finish off under a pre-heated grill to brown the top.