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

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.

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