500g potatoes peeled and diced
4 tbsp milk
1 onion finely chopped
2 tomatoes, skinned, deseeded and chopped
1 ½ tbsp flour
225g skinless cod fillets cut into fairly large cubes
225g skinless salmon fillets cut into fairly large cubes
1 tbsp fresh dill, chopped
1 bay leaf
50g grated Cheddar cheese
1 egg, lightly beaten
A little salt and freshly ground black pepper
Cook the potatoes in a pan of lightly salted water until tender (about 15 minutes). Drain and mash together with the milk and half of the butter and season to taste.
Melt the remaining butter in a heavy based saucepan and sauté the onion for 3 minutes. Add the chopped tomatoes and sauté for 2 to 3 minutes. Stir in the flour and cook for one minute.
Add the milk, bring to the boil and cook for one minute. Stir the cod, salmon, parsley and bay leaf and simmer for 3 to 4 minutes. Remove the bay leaf, stir in the grated Cheese until melted and season to taste.
Preheat the oven to 180C / 350F/Gas 4. Divide the fish between 4 ramekin dishes approx 8 to 10cm diameter and top with the mashed potato.
Brush the potato with the lightly beaten egg and bake in the oven for 15 – 20 minutes. You can brown under a preheated grill for a few minute at the end, if you wish.
Suitable from 1 year
Suitable for home freezing
Recipe taken from the 25th Anniversary Edition of Annabel’s New Complete Baby & Toddler Meal Planner (Ebury, £14.99). Filled with timeless classics and brand new recipes, visit www.annabelkarmel.com for more information.