Ingredients

Serves 4

4X 180g boneless &skinless thick fillets of snapper
4x boneless fillets of butterflied garfish head on
500g pre bought thawed puff pastry rolled into suitable size lids
4 egg yolks whisked with a pinch of salt


Leek &mushroom filling &sauce
150g unsalted butter
1large leek finely sliced &washed
6 cloves of finely sliced peeled garlic
175g finely sliced &washed button mushrooms
1 bunch of tarragon chopped
100g grated parmesan or sharp cheddar
Pinch of salt pinch of nutmeg
25g flour
600ml skinny milk
50ml lite cream


Mashed potatoes 
1.4kg of peeled binje or Maris piper potatoes
2 cloves of garlic
Pinch of salt
85gUnsalted butter
100ml of milk or lite cream
Salt & pepper

 

Fennel salad
2 bulbs of fennel
Juice of 1 lemon
Pinch of salt
French dressing
Bunch of flat parsley

Method

Fish Pie
In a wide suitable pan warm 50g of the butter till liquid. Add sliced garlic, leeks and mushrooms. Season and cover with a lid. Cook for 3-4 mins till soft. Empty onto a tray and allow to cool.

Return the pan to the heat, add the remaining butter and allow to melt. Add the flour and stir to a smooth paste. Reduce the heat and gradually add the milk stirring vigorously as you add the milk.

Once all the milk has been absorbed, add the cheese, cream and seasoning. Cook for 5 minutes then add the tarragon.

Take a suitable pie dish then spoon a ladle of the sauce into the dish followed by some leeks and mushrooms. Season the fish lightly then place the snapper on top of the sauce and vegetables.

Next place the Garfish on top with the head pointing out of the dish, followed by more sauce and vegetables.

Allow to cool then brush the pastry lid with beaten egg. Top with puff pastry allowing the head to peak out. Brush the pastry with the egg yolk mixture then allow to rest for 10 minutes.  Pre-heat the oven to 200˚C and bake for 25 minutes

Serve piping hot with mashed potatoes and a fennel salad.


Mashed potatoes 
Cover potatoes with cold water season with salt Add garlic and bring to the boil. Cook until soft. Drain very well and pass through a potato ricer. Add butter, milk or cream. Season lightly once more.


Fennel salad
Wash fennel bulbs and remove their tough outer leaves then finely slice on a Japanese mandolin.
Wash leaves of flat parsley and coarsely shred. Add to fennel.
Combine lemon and French dressing. Prior to serving, add to fennel, season and toss.

 

Sustainable Seafood: http://www.msc.org/