7 tbsp milk
4 tbsp freshly grated Parmesan
1 egg, lightly beaten
Salt and freshly ground black pepper, to taste
For the sauce
1 large shallot, diced
2 tbsp white wine vinegar
450ml fish stock
6 tbsp double cream
1 ½ tsp chopped fresh dill or chives, chopped
Salt and freshly ground black pepper, to season
Salmon & Cod Filling
250g salmon, skin removed and cut into 2 cm chunks
250g cod, skin removed and cut into 2 cm chunks
150g small cooked prawns
70g frozen peas
Pre-heat the oven to 200ºC/400ºF/Gas 6.
Boil the potatoes in salted water. Drain and mash with the butter, milk and Parmesan and season to taste.
To make the sauce, melt the butter and sauté 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. Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.
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.
Freeze, assembled but uncooked.
So the Spawn has arrived in London, and I am trying to learn how to cook for him. He’s tried it but I am still trying to figure out whether he likes it. I tasted his portion, and personally I thought it was fine. Nice natural flavours with the dill to give it a bit of a flavour kick.
In any case, I made a couple of modifications to the recipe. I did not use fish stock for his portion as I did not have the time to make baby-friendly fish stock. Instead I added more milk. I did not use any peas. My brilliant idea was to add 3 carrots to the boiling water, and I mashed it together with the potatoes. Not because he doesn’t like peas but because I had a lot of carrots. Also his portion did not include any prawns as we were not sure whether he had any allergies to prawns. Finally, his portion was not seasoned at all; he’s not at the age where he can take salt. I believe the recipe is for babies 1 year and older hence the salt.
For completeness, this is the adult’s version.