Name: Individual fish pies
Cook time: 45 min
Total time: 45 min
Ingredients: 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

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.

Makes 4 Item

Cook

45M

Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook