Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Full-bodied viognier.

Featured in

Jun 2007

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×