I am visiting my family in Cornwall at the moment as it is my Mothers birthday tomorrow. Cornwall, to me, is the most beautiful place in the UK when the sun is shining, and it is shining on us now! If you’ve never been, I wholeheartedly recommend you go. You’ll fall in love with the place like nearly everyone does when they arrive, and they end up coming back and holidaying here year on year. There is always something to do, and good food to eat! I love the fact that when you sit in a restaurant to eat the seafood, it will probably be the freshest seafood you’ll ever eat as its usually been caught ‘just across the road’ that day!
Today we went to the Eden Project. It is a phenomenal place, the biomes are unlike anything you’ve ever seen before. This is my third time visiting, and there’s always something new to see. The rainforest was a little hot for my little man, so we took a short cut, but he was staring at all of the beautiful trees and plants as he went around.
Anyway, all of this talk of seafood has made me hungry! Although we’re eating out more as its a kind of holiday, I wanted to cook a few meals ahead for my son so I’m not stuck for something to eat when we’re on the go. I made this fish pie and took a portion of it out (around a quarter to a third) which will be around 4 meals for him. I then seasoned the rest of the fish before making the pie.
375g Fish fillets. I used 125g each of Cod, Haddock and Salmon.
410g White Potatoes, peeled and chopped into 1 inch cubes
3 tbsp. flat leaf parsley, chopped
260ml whole milk
22g Unsalted butter
22g Plain Flour
40g Grated Cheddar
30g Tinned sweetcorn (unsalted and no sugar)
30g Frozen Peas
Preheat the oven to 180°C. Put the milk into a large saucepan, and add in the fish. Bring the heat up to scalding point, and check to see if the fish is cooked through. If it is, take it off the hob, and using a draining spoon take the fish out and put aside on a plate. Decant the milk into a jug to use in the next step. Add the butter to a saucepan, and heat on a medium heat until melted. Make a roux by adding in the flour and whisking whilst slowly adding in the left over milk from the fish. When it is smooth white sauce, boil for 30 seconds then turn off. Stir in the fish, sweetcorn, peas, parsley (reserve a small amount to sprinkle on top) and cheese. Depending on whether you are cooking for a baby, or how you would like to portion the fish pie, you may like to take some out to put to one side for them, and then season the rest with salt and pepper. Put this in an oven proof dish where two thirds of the fish comes up the sides.
Meanwhile, boil the potatoes for around 10 minutes until soft, then drain and mash them. You may want to add a little more milk to reduce the thickness. For the baby’s portions, stir in the mashed potato into the fish mix, but for the adults portion just smooth it on top. Sprinkle a little more grated cheddar and some left over parsley, and cook for 10-15 minutes.
Serve with a fresh salad, or vegetables, but most importantly… enjoy!