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Classic fish pie

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We add chunks of spanking fresh snapper XXX  to a creamy herb and lemon-flavoured sauce. We make the pie fresh to order but snap-freeze it with the snapper still uncooked so that the fish retains its beautiful, pearly translucency. To a sweet, slow-cooked base of sliced onions and fennel we add a loose bechamel, flavoured with herbs, lemon zest and grainy mustard, which we blast chill. We then add the raw, diced snapper to the cold sauce, top with buttered mashed potato and crunchy breadcrumbs and whip it into the freezer.
Ling fish, smoked trout and cod, butter, onion, olive oil, fennel, flour, milk, grain mustard, lemon zest, thyme, parsley, salt, potatoes, breadcrumbs.
CONTAINS:
Gluten, Dairy, Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALLLARGE
ENERGY3483kJ6965kJ
PROTEIN41.1g82.1g
FAT TOTAL36.1g72.2g
- SATURATED21g42g
CARBS79g157.9g
- SUGARS14.4g28.7g
SODIUM2620mg5239mg
Small:
Serves two adults with a salad.
Large:
Serves 4 adults with a salad.
Any leafy green vegetable or a salad of mixed leaves, finely sliced fennel, cucumber and radish.

FROZEN PRODUCT. Defrost in refrigerator. Once defrosted cook and consume with in 48 hours.

PLEASE NOTE: this dish contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure this dish is bone and scale free, please be aware that some may remain and exercise caution.

TO COOK SMALL:  Remove plastic film and bake in a preheated 180C oven(FF) for 40 (from defrosted) to 50 minutes (from frozen), or until golden on top and piping hot right through to the middle. Rest for 5 minutes before serving.

TO COOK LARGE: Remove plastic film and bake in a preheated 180 oven(FF) for 50-60 (from defrosted) to 60-70 minutes (from frozen), or until golden on top and piping hot right through to the middle. Rest for 5 minutes before serving.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.