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.
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Ingredients
- 1 1/2 cup (375ml) fish stock
- 1 cup (250ml) water
- 2 sprigs fresh thyme
- 1 bay leaf
- 6 black peppercorns
- 300 grams (9½ ounces) salmon fillets, cut into 3cm (1¼-inch) pieces
- 300 grams (9½ ounces) smoked cod fillets, cut into 3cm (1¼-inch) pieces
- 300 grams (9½ ounces) snapper fillets, cut into 3cm (1¼-inch) pieces
- 4 potatoes (1.2kg), chopped coarsely
- 1/4 cup (60ml) milk
- 60 grams (2 ounces) butter
- 1/4 cup (35g) plain (all-purpose) flour
- 2 tablespoons each coarsely chopped fresh chervil and chives
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