How to make… Michela Chiappa’s fish pie in a mug

by motherandbaby |

Published on18 08 2016

Preparation Time

10 minutes

Serves

Ingredients

600–700g fish (salmon, white fillet or smoked haddock)
300ml crème fraîche
zest and juice of 1 lemon fresh parsley (you can also use dill or thyme)
1 packet of pre-rolled puff pastry, approx. 320g
Salt & pepper to taste

Preheat the oven to 180°C/gas 4.

Cut the fish into approx. 3cm chunks.

Mix the fish with the crème fraîche in a medium bowl.

Add the zest and juice of the lemon to the fish.

Season with the herbs, remove a portion for baby, then add salt and pepper (for toddlers and adults) and set aside.

Use the top of a mug to cut out discs of pu pastry and set aside. Pour the fish mixture evenly into 4 ovenproof mugs.
Place a pastry disc on top of each mug.

Bake in the oven for 20–30 minutes, or until the fish is cooked through and the pastry is golden.

Recipe taken from Baby at the Table by Michela and Emanuela Chiappa

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