Fish pot pies
Ingredients Equipment • You will need 4 x 375ml (1 1/2-cup) ovenproof dishes. Ingredients • 375…
Ingredients
Equipment
• You will need 4 x 375ml (1 1/2-cup) ovenproof dishes.
Ingredients
• 375g packet puff pastry, thawed
• 2 egg yolks, lightly beaten, for egg wash
• 50g butter
• 1 tablespoon olive oil
• 2 red onions, roughly chopped
• 2 cloves garlic, thinly sliced
• 100g pancetta, cut into thin strips
• 125ml (1/2 cup) dry white wine
• 2 bulbs baby fennel, roughly chopped, fronds reserved
• 150g green beans, trimmed, cut into 2cm pieces
• 600g boneless flathead fillets or other firm white fish fillets, cut into 3cm pieces
• 2 tablespoons plain flour
• 300ml pouring cream
• 20g (1/4 cup) finely grated parmesan
• 1 lemon, zested
Method
1. Preheat oven to 220C. Line a large oven tray with baking paper. Using a pie dish as a guide, cut out 4 lids from pastry. Place lids on tray. Brush with egg wash. Using the back of a knife, score pastry in a crisscross pattern. Season with freshly cracked black pepper. Bake for 15 minutes or until golden and puffed.
2. Meanwhile, to make filling, heat butter and oil in a large frying pan over high heat. Add onions, garlic and pancetta, and cook, stirring, for 5 minutes or until onions are softened and pancetta is golden. Add wine and cook for a further 3 minutes or until reduced by half. Add fennel, beans and fish, then scatter with flour. Cook, stirring, for 3 minutes or until fish is opaque.
3. Gradually stir in cream, then stir in parmesan and lemon zest. Bring to a simmer, then reduce heat to medium and cook, stirring gently, for 12 minutes or until sauce is thickened and fish is cooked. Season with salt and pepper.
4. Divide filling among dishes and top with lids. Serve immediately.
