Recipe

Individual fish pies

Nutritionists suggest that we consume at least two servings of fish per week. What better way than these individual fish pies, topped with creamy mash.

Jun 30, 2011 2:00pm
  • 45 mins cooking
  • Makes 4 Item
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Ingredients

Individual fish pies
  • 1 1/2 cup (375ml) fish stock
  • 1 cup (250ml) water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 6 black peppercorns
  • 300 gram (9½ ounces) salmon fillets, cut into 3cm (1¼-inch) pieces
  • 300 gram (9½ ounces) smoked cod fillets, cut into 3cm (1¼-inch) pieces
  • 300 gram (9½ ounces) snapper fillets, cut into 3cm (1¼-inch) pieces
  • 4 potatoes (1.2kg), chopped coarsely
  • 1/4 cup (60ml) milk
  • 60 gram (2 ounces) butter
  • 1/4 cup (35g) plain (all-purpose) flour
  • 2 tablespoon each coarsely chopped fresh chervil and chives

Method

Individual fish pies
  • 1
    Bring stock, the water, thyme, bay leaf and peppercorns to the boil in large saucepan. Add fish, reduce heat; simmer gently, uncovered, about 1 minute or until cooked through. Using a slotted spoon, remove fish from pan; divide fish among four 1½-cup (375ml) ovenproof dishes. Strain liquid through sieve into large heatproof jug. Discard solids; reserve stock.
  • 2
    Boil, steam or microwave potato until tender; drain. Push potato through sieve into large bowl; add milk and half the butter, stir until smooth. Cover to keep warm.
  • 3
    Preheat oven to 220°C/425°F.
  • 4
    Melt remaining butter in medium saucepan, add flour; cook, stirring, until mixture bubbles and thickens slightly. Gradually stir in reserved stock; cook, stirring, until mixture boils and thickens. Stir in herbs; season.
  • 5
    Divide sauce among dishes; cover each with potato mixture. Place dishes on oven tray.
  • 6
    Bake pies 15 minutes or until browned lightly.

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