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

Method

  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Full-bodied viognier.

Featured in

Jun 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool