1.Place stock and the water in medium saucepan; bring to the boil. Add fish, reduce heat; simmer gently, about 2 minutes or until cooked through. Remove fish from pan; place a few pieces each of salmon and white fish in 1 cup (250ml) shallow ovenproof dish for toddler, then divide remaining fish into three 2-cup (500ml) shallow ovenproof dishes. Strain stock mixture into medium jug; discard solids.
2.Boil, steam or microwave vegetables until tender; drain. Push vegetables through sieve into large bowl; stir in milk and half the butter until smooth. Cover to keep warm.
4.Melt remaining butter in small saucepan; add flour, cook, stirring, about 2 minutes or until mixture bubbles and thickens. Gradually stir in reserved stock mixture; cook, stirring, until sauce boils and thickens. Stir in parsley.
5.Pour a little of the sauce over toddler’s fish; top with some of the vegetable mixture.
6.Pour remaining sauce over fish in large dishes, top with remaining vegetable mixture; season to taste.
7.Sprinkle dishes with cheese. Place dishes on oven tray; grill until browned lightly.
The pies can be prepared several hours ahead, and instead of browning them under the grill, heat and brown them in the oven at 180°C (160°C fan-forced) for about 30 minutes. The pies are not suitable to freeze.Note