Reel your kids in with these yummy and attractive mini fish pies. Getting children to eat fish is easier said than done. Making food look attractive is important. So, it’s much more appealing to make individual fish pies rather than have a dollop of food on a plate.
Mini Fish Pies
Servings
4 Servings
Ingredients
- 1¾ pounds potatoes
- 2 tablespoons butter
- ⅓ cup milk
- ¼ cup 4 tablespoons freshly grated Parmesan
- Salt and freshly ground black pepper to taste
- 3 tablespoons butter
- 1 large shallot diced
- 2 tablespoons white wine vinegar
- ¼ cup 1½-ounces flour
- 2 cups fish stock
- ⅓ cup heavy cream
- 1½ teaspoons fresh dill or chives chopped
- 12 ounces salmon fillet skin removed and cut into ¾-inch chunks
- 12 ounces cod or flounder fillet skin removed and cut into ¾-inch chunks
- 3 ounces frozen peas
- 1 egg lightly beaten
Instructions
- Potato Topping:
- Boil potatoes in lightly salted water. Drain and mash with the butter, milk and Parmesan and season to taste.
- Sauce:
- Melt butter and sauté the shallot for 5-6 minutes until soft.
- Add 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 fish broth and then cook over a medium heat, stirring continuously. Bring to a boil then continue stirring until thickened.
- Remove from heat and stir in cream and chopped dill or chives. Season well with salt and pepper as the fish is unseasoned.
- Pre-heat oven to 400° F.
- Divide fish and peas among four or six mini ramekins (depending on the size) and pour sauce over top. If you have time, allow the fish, pea and sauce filling to cool and solidify. This makes it easier to cover the pie with mashed potato.
- Brush potato topping with a little beaten egg.
- Bake for 25 minutes until potato crust is golden brown.
Tips
- Children should have at least two portions of fish a week, one portion of which should be an oily fish like salmon.
- From The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes That Your Kids Will Actually Eat, by ANNABEL KARMEL
- Contributed by:ANNABEL KARMEL
I haven’t tried it but I think it would work, let us know if you do.
We loved the recipe. Thank you. I would like to make it again. I was thinking of making it in a square pan, instead of ramekins. Can this recipe be made ahead and frozen for future use?
Good idea, if you do decide to make it here is a fish stock recipe http://www.joyofkosher.com/recipes/homemade-fish-stock/
It would be helpful to have a revipe for fish stock included. That being said, this will not be a quick recipe.
Made this tonight haven’t eaten it yet but looks and smells great I had to make one minor change thanks to my granddaughter (4yrs) asked me for cheese told her to go take she ate the whole jar of parmesan so I used mozzarella instead. I done have dairy ramekins so I used foil ones the kind you use to make chalah rolls to big not again will definitely need to buy dairy ones. Was very easy recipe to follow we be making this again
That sounds like a great first course, especially this time of year.
I followed the recipe rather loosely and made one big pie in order to make use of what I had on hand; I even used leftover salmon for the fish. I have to say it was the best use I have ever found for leftover salmon. It was fabulous and will get a place in our regular dinner rotation. I might make it closer to the original recipe and serve mini-pies and salad as a Shabbat dinner first course.
This was a fabulous meal! DH and I ate two each! I can’t eat onions so I substituted 2 T finely chopped fennel. I used water because I don’t have fish broth, and they still tasted great! I’m now making fish broth to try for next time.