This is really yummy and creamy but also really easy to make. If you want to jazz it up a bit you could always try adding a dried chopped chilli or two. If you aren’t a fan of the flavour of chilli, try a bit more black pepper than you usually use for a bit of a fiery kick. If you wanted a slightly more Mediterranean feel to the dish then add some sun-dried tomatoes and mozzarella instead of the Emmental.

Ingredients:

• 2 or 3 small shallots
• 2or 3 garlic cloves
• Equal quantities fish stock and double cream (use about 125ml each)
• 300g puff pastry. Use a good quality as this is a pastry that is very difficult and a lot of effort to make yourself!
• 700g fish (use salmon, cod, haddock, anything flaky and meaty that you can find)
• Good handful of chives and parsley
• 4-6 slices of Emmental cheese
• 3 tbsp. grainy mustard
• 1 large beaten egg
• Good pinch of salt and pepper

Method of Preparation:

Finely chop the onion and the garlic together. Fry very gently in some olive oil – don’t cook it on too high a heat as the garlic will burn and this is not very tasty.

After a few minutes, add in the fish stock. Scrape all the bits off the bottom and allow the flavours to mix together. Turn the heat down. Add the double cream but do not let it boil as it will curdle and not be that tasty.

Season well and put to one side.

Roll out the pastry with a little flour until it is twice the size. Spread it with butter, the grainy mustard, and lay the cheese out. Fold in half and roll again. Repeat until you have used up all the cheese and all the mustard.

Stick all the fish into an ovenproof dish. Sautee the mushrooms and add these along with the chives and parsley. Pour the sauce over that you’ve just made.

Roll the pastry over the top and fold the edges with your forefinger and thumb.

Beat the egg and wash over the top.

Ingredients

• 2 tbsp butter
• 1 small onion, chopped
• ½ tsp curry powder
• 2 tbsp flour
• 2 cans smoked fish
• ¾ cup milk
• Black pepper
• 2 sheets pre-rolled flaky pastry
• 1 egg yolk

Procedure

In a frying pan, melt butter and sauté the onions until transparent over low heat. Add curry powder and stir it in for 30 seconds. Add the flour and cook until the mixture becomes frothy. Now, slowly add the milk while stirring it in. Keep on stirring until the mixture thickens or boils. Remove from the gas and add the fish and pepper to the mixture. Stir and allow it to cool.

Preheat the oven to 220 C. In the meanwhile, roll out a piece of pastry and place in a casserole. Layer the fish mixture over the pastry. Dampen the sides of the pastry with a little water. Roll another pastry and place over the fish layer. Now, trim the edges and seal the pastry. Whisk the egg yolk and brush the top of the pastry with it. Place the fish pie in the oven to bake for 20 minutes or until golden brown. Serve hot with a salad and some fresh bread.

So if you want your child to accept fish, you must start when they are babies.

A baby can start eating fish near the first year old. But talk to you pediatrician if you have any doubts. Always remember to check for bones. Even the ones that are sold as boneless, from time to time come with a little one that have escape from the regular process.

This is one of easy and quick to prepare fish pie recipe.

Ingredients:

• 150 gr. Hake fillet
• 150 gr. Salmon fillet
• 350 gr. Potatos
• 1 table spoon parsley
• 1 bay leaf
• 75 ml milk.
• ½ small onion
• 1 tea spoon butter
• Parmesan cheese, as needed.

Preparation:

Chop and boil the potatoes in a pan with lightly salted water until they are tender, ready to be mashed. It should take about 20 minutes with medium heat. Dry and mash the potatoes. Add a bit of butter and milk while they are still hot to make it creamy and smooth.

In a separate pan, melt the butter and the very small chopped onion. Sauté it until it looks clear. Add the milk, the parsley and the fish fillets also very small chopped. Cook all together between 5 to 10 minutes. Fish is easy to cook. When it is almost done add the bay leaf and a little of salt and pepper. Do not abuse of this last one, since it can make the preparation strong with little. When done, remove the bay leaf. If you have some parmesan at hand, add it until fully melted into the preparation.

You can prepare a big pie, or divide it into 3 or four small bowls or dishes.
On top of the preparation put the mashed potato and heat all in a pre heated oven for about 15 minutes.

Add some more parmesan on top and grill it until golden.

Notice that if you prepare only one big pie, it could take about 25 minutes.
Decorate the pie with little cherry tomatoes.

This recipe is suitable for freezing.
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