Snapper, fennel and potato pot pie
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Serves
6
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350 ml
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milk
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350 ml
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fish or vegetable stock
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75 gm
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butter, coarsely chopped
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3
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golden shallots, thinly sliced
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2 heads
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baby fennel, bulbs finely shaved and fronds reserved
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2 cloves
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garlic, finely chopped
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70 gm
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plain flour
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50 ml
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lemon juice
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750 gm
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skinless snapper fillet, cut into 3cm cubes
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12
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medium green prawns, peeled, tails and intestinal tracts removed
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¼ cup
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finely chopped dill
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2
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green onions, thinly sliced
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4
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chat potatoes, unpeeled
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60 gm
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butter, melted
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To serve:
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steamed green beans
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1
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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.
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2
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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.
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Drink Suggestion Full-bodied viognier.
RECIPE Emma Knowles
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles
DRINK SUGGESTION Max Allen