Black Pepper Fennel Fish Pies
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (447.7 g)
- Calories 724.8
- Total Fat - 41.8 g
- Saturated Fat - 17.4 g
- Cholesterol - 382.1 mg
- Sodium - 951 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 1.2 g
- Sugars - 0.7 g
- Protein - 64.5 g
- Calcium - 229.4 mg
- Iron - 2.6 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 200°C (400°F).
Step 2
Heat the oil in a large,non-stick frying pan over high heat and add the fennel and cook for 5 minutes or until soft and golden and then add the cream, chive and lemon rind and bring to a simmer.
Step 3
While the fennel mixture is simmering, place the flour, salt and pepper in a large bowl and mix to combine and then add the fish and toss to coat and then add the fish to the cream mixture and remove from the heat.
Step 4
Divide the fish mixture between 4 x 1 1/2 cup-capacity (375ml) ramekins. Brush the ramekin rims with the egg. Cut the pastry into rounds to fit the dishes and cut 2 slits in the centre of each and then top ramekins with the pastry, brush with egg and sprinkle with extra pepper.
Step 5
Place the pies on a baking tray and cook in the oven for 15 minutes or until the pastry is puffed and golden.
Step 6
TIP - We used snapper fillets, but you can use any firm white fish.
Tips
No special items needed.
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