Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 bulb fennel, medium and finely chopped
- 375 ml light cream (single pouring cream, 1 1/2 cups)
- 1/4 cup chopped chives
- 2 teaspoons lemon rind, finely grated
- 2 tablespoons plain flour (all-purpose)
- 1 teaspoon sea salt flakes
- 1 1/2 teaspoons cracked black pepper, plus extra for sprinkling
- 1 kilogram snapper fish fillets (cut into 3cm pieces, firm white fish fillets specified)
- 1 egg, beaten
- 110 grams frozen puff pastry (all butter frozen and thawed, our pastry sheets are approximately 22cm square)
How to Make
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Step 1: Preheat oven to 200°C (400°F).
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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.
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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.
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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.
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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.
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Step 6: TIP - We used snapper fillets, but you can use any firm white fish.
We hope you enjoy this recipe!
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