Fish pie immediately takes me back to introducing my babies
to food. That time between 6 months and 18 months was, if I’m honest, not an
easy one. The visitors looking for new baby cuddles had stopped and suddenly I
was faced with two miniature people moving (fast) in opposite directions. Then
the food, oh geez, the food. I felt like I spent a year crawling around on the
floor cleaning up highchair debris.
Fish pie takes me instantly back to that time. I used to make
it every single week as it seemed to be one of the only dishes that was always
a win with those babies of mine and was also a comforting supper for us too.
Ingredients
- 700 g Norwegian salmon fillet
- 300 g cooked Prawns
- 600 ml Milk semi skimmed
- 1 Onion
- 75 g Butter unsalted
- 50 g Plain flour
- A small bunch flat leaf parsley
- 1.4 kg Sweet potatoes
- 50 g Butter unsalted
- 100 g Cheddar cheese grated
Instructions
- Pierce the potatoes all over with a fork and lay on a baking sheet. Bake in the oven until tender. This will take about 35-45 minutes depending on the size of your potatoes.
- Whilst the potatoes are cooking, prepare the filling. Add the fish to a pan that will fit the fillets in a single layer and scatter over the onion. Pour over the milk, dot the surface with one third of the butter. Bring up to a steady simmer, cover with a lid or tight fitting piece of foil and poach until the fish is cooked all the way through. Using a slotted spoon, remove the cooked fish to a plate and allow to cool a little. When it is cool enough to handle, flake with a fork, discarding the skin and any little bones you find lurking. Add the flaked fish to a baking dish and evenly scatter over the prawns.
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full recipe : www.tamingtwins.com
