Prep 20 minutes
Cook 45 minutes
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.