1 small potato (about 115 g/4 oz), peeled and quartered
115 g/4 oz skinless, boneless white fish fillet, such as haddock
125 ml/4 fl oz baby’s usual milk, plus extra if needed
1 bay leaf
½ small leek (about 50 g/1¾ oz), trimmed and thinly sliced
40 g/1½ oz no-salt, no-sugar canned sweetcorn, drained
2 tablespoons crème fraîche
This clever little pie uses crème fraîche to create a quick and easy sauce – brilliant for feeding hungry little fishermen and -women after a busy day at sea.
1. Place the potato in a small saucepan, cover with water and bring to the boil, then reduce the heat slightly and cook for 5 minutes. Add the whole egg to the pan and cook for a further 8 minutes until the egg is hard-boiled and the potato is tender. Drain, then cool the egg under cold running water.
2. Meanwhile, place the fish in a separate small saucepan and add the milk and bay leaf. Poach the fish over a medium–low heat for 12 minutes, or until cooked through. Reserving the milk, discard the bay leaf and remove the fish with a spatula. Flake the fish into bite-sized pieces, taking care to double check for any bones.
3. Steam or boil the leek in a saucepan over a medium heat for 6 minutes, then add the sweetcorn and cook for a further 2 minutes. Purée the vegetables in a food processor, or using a hand blender, until smooth.
4. Shell the egg, discard the white and chop the yolk. Place the yolk in the pan with the reserved milk and add the puréed vegetables, potato, fish and crème fraîche. Using the back of a fork, mash together until almost smooth, adding a little extra milk if necessary. Alternatively, purée in a food processor or using a hand blender.