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Classic fish pie

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We add chunks of spanking fresh snapper 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.
Snapper, 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.
 PER 100G (RAW)PER SMALL SERVE
ENERGY404kj3794kj
PROTEIN6.1g57.7g
FAT TOTAL4.1g38.2g
- SATURATED2.3g21.8g
CARBS8.1g75.9g
- SUGARS1.6g15.2g
SODIUM271mg2549.7mg
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.

PLEASE NOTE: this dish contains raw snapper 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.

Suitable to bake straight from frozen.

TO COOK SMALL:  Remove plastic film and bake in a preheated 180C oven 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 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.

TO COOK INDIVIDUAL: Remove plastic film and bake in a preheated 180C oven for 35 (from defrosted) to 40 minutes (from frozen), or until golden on top and piping hot right through to the middle. Rest for 5 minutes before serving.

DEFROST INFORMATION: defrost overnight in the fridge. Once defrosted, keep refrigerated and use within 48 hours.

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