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Snapper, fennel and potato pot pie

You'll need

350 ml milk 350 ml fish or vegetable stock 75 gm butter, coarsely chopped 3 golden shallots, thinly sliced 2 heads baby fennel, bulbs finely shaved and fronds reserved 2 cloves garlic, finely chopped 70 gm plain flour 50 ml lemon juice 750 gm skinless snapper fillet, cut into 3cm cubes 12 medium green prawns, peeled, tails and intestinal tracts removed ¼ cup finely chopped dill 2 green onions, thinly sliced 4 chat potatoes, unpeeled 60 gm butter, melted To serve: steamed green beans


  • 01
  • Combine milk and stock in a saucepan and bring just to the boil, remove from heat and keep warm. Melt butter in a heavy-based saucepan over medium heat, add shallots, fennel and garlic and cook for 5-6 minutes or until vegetables are tender. Add flour and cook, stirring, for 1-2 minutes, then gradually add warm stock mixture, stirring continuously until smooth. Add lemon juice, season to taste with sea salt and freshly ground black pepper and cook for 4-5 minutes or until thick. Remove from heat, add snapper and prawns and stir to combine. Finely chop reserved fennel fronds, add to fish mixture with dill and green onion, stir to combine and season to taste. Spoon mixture into a buttered 6 cup-capacity ovenproof baking dish and set aside.
  • 02
  • Preheat oven to 180C. Using a mandolin, thinly slice potatoes and arrange in concentric circles over filling, brush with butter and season to taste. Place dish on an oven tray and bake for 30-35 minutes or until potatoes are golden and snapper is cooked through. Serve immediately with steamed green beans.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Full-bodied viognier.

Featured in

Jun 2007

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