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Snapper and fennel pie
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Impress guests with this elegant fish pie featuring snapper, baby fennel, and a delectable white wine sauce.
Ingredients:
  • 250ml milk
  • 1 baby fennel bulb, trimmed and thinly sliced
  • 1 onion, thinly sliced
  • 40g unsalted butter
  • 2-60.00 ml plain flour
  • 100ml fish stock
  • 75ml white wine
  • 62.50 ml chopped flat-leaf parsley
  • 1kg snapper fillets, skin and bones removed and cut into 3cm cubes
  • Salt and cracked black pepper
  • 2 large potatoes, peeled and thinly sliced
  • Asparagus, steamed, to serve
  • Crusty bread, to serve
Instructions:
  • Preheat your oven to 190C. Grease an ovenproof baking dish. Heat a large non-stick frying pan over medium heat, spray with oil, and sauté the fennel and onion for 3 minutes. Transfer to a bowl and set aside.
  • In a pan over medium-low heat, melt the butter. Add the flour and let the mixture bubble for 1-2 minutes, stirring occasionally. Remove from heat and gradually whisk in the stock, wine, and milk. Return the pan to heat and cook, stirring to avoid lumps, for about 5 minutes until the sauce slightly thickens.
  • Transfer the fragrant fennel mixture along with the fresh parsley, delicate snapper, and season with a pinch of salt and pepper to the baking dish. Bake for an additional 10 minutes, then elegantly remove from heat and place in the serving dish.
  • Layer potato slices on top of the pie filling and lightly coat them with oil. Bake until the potatoes are tender and golden, about 15-20 minutes. Allow the dish to rest for 5 minutes before serving with steamed asparagus and crusty bread.

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