SWEET POTATO FISH PIE WITH SALMON

Do you have food memories that take you right back to a moment in time? I do. Most of my memories are linked to food (there’s an over emotional post, very close to my heart, about that subject in case you fancy a peek: here).

Fish pie immediately takes me back to introducing my babies to food. That time between 6 months and 18 months was, if I’m honest, not an easy one. The visitors looking for new baby cuddles had stopped and suddenly I was faced with two miniature people moving (fast) in opposite directions. Then the food, oh geez, the food. I felt like I spent a year crawling around on the floor cleaning up highchair debris.
Fish pie takes me instantly back to that time. I used to make it every single week as it seemed to be one of the only dishes that was always a win with those babies of mine and was also a comforting supper for us too.
This version is made with sweet potato on top for added health benefits. Why didn’t I think of that for a bit of variety during those weaning years?!


Ingredients

• 700 g Norwegian salmon fillet
• 300 g cooked Prawns
• 600 ml Milk semi skimmed
• 1 Onion
• 75 g Butter unsalted
• 50 g Plain flour
• A small bunch flat leaf parsley
• 1.4 kg Sweet potatoes
• 50 g Butter unsalted
• 100 g Cheddar cheese grated

Instructions

1. Pierce the potatoes all over with a fork and lay on a baking sheet. Bake in the oven until tender. This will take about 35-45 minutes depending on the size of your potatoes.
2. Whilst the potatoes are cooking, prepare the filling. Add the fish to a pan that will fit the fillets in a single layer and scatter over the onion. Pour over the milk, dot the surface with one third of the butter. Bring up to a steady simmer, cover with a lid or tight fitting piece of foil and poach until the fish is cooked all the way through. Using a slotted spoon, remove the cooked fish to a plate and allow to cool a little. When it is cool enough to handle, flake with a fork, discarding the skin and any little bones you find lurking. Add the flaked fish to a baking dish and evenly scatter over the prawns.
3. In a clean saucepan melt the remaining two thirds of the butter, then stir through the flour to form a roux. Allow to cook over a gentle heat for a couple of minutes before pouring over the poaching milk. Whisk constantly over a medium heat for about 5 minutes until the sauce is thick and smooth. Season to taste with salt and freshly ground black pepper. Stir through the chopped parsley and pour the sauce over the fish, spreading it evenly.
4. ...................................

for full instruction please see : www.tamingtwins.com

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