Annabel Karmel's fish pie | Eggrecipes
A perfect, wholesome winter-warming meal, Annabel Karmel's take on a classic dinnertime favourite is a sure way to bring the whole family round the table.
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Cooking tools:
- Oven
- Stove
- Pot
- Colander
- Potato masher
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Whisk
- Grater
- Measuring spoon
- Measuring cup
- Mixing bowl
- Baking dish
- Ramekin
- Pastry brush
- Blender
- Ice cube tray
Ingredients
- 800g (1 3/4 lb) potatoes
- 30g (1 oz) butter
- 7 tbsp milk
- 4 tbsp freshly grated parmesan
- 1 large British Lion egg, lightly beaten
- salt
- freshly ground black pepper
- 45g (1 1/2 oz) butter
- 1 large shallot, diced
- 2 tbsp white wine vinegar
- 45g (1 1/2 oz) flour
- 500ml fish stock
- 6 tbsp double cream
- 1 1/2 tsp chopped fresh dill or chives, chopped
- salt and freshly ground black pepper, to season
- 250g (9 oz) salmon, skin removed and cut into 2 cm (3/4 in) chunks
- 250g (9 oz) cod, skin removed and cut into 2 cm (3/4 in) chunks
- 2 large British Lion eggs, boiled for 7 to 8 minutes, cooled and chopped
- 100g frozen peas (defrosted)
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