Inspired by the Boathouse snapper pie, with the same puff pastry top and soubise sauce (a delicious reduction of fish stock, sliced onions and cream) that makes it so irresistible, but adding sweet braised fennel and baby spinach to the chunks of boneless white link, giving a thicker pie filling and a more complete dish. Oh it's so good when we take a favourite dish and make it even better!
Ling, onion, fish stock (fish frames, fennel, onion, garlic, carrots, celery, black pepper, thyme, bay, water), olive oil, cream, truffle oil, salt, baby spinach, fennel, butter puff pastry.
CONTAINS:
Gluten, Dairy, Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | ||
| ENERGY | 5508kJ | |
| PROTEIN | 78.9g | |
| FAT TOTAL | 88.9g | |
| - SATURATED | 47.4g | |
| CARBS | 46.7g | |
| - SUGARS | 26.8g | |
| SODIUM | 3091mg |
Small:
Serves two adults with accompaniments
Serve with mashed potato and/or crusty bread to mop up the delicious juices with a fresh green salad on the side.
Please note: this product contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure that the snapper is bone and scale free, please be aware that some bones may remain.
Best cooked from frozen. Remove plastic film, brush with egg wash or milk and bake in a preheated 200C oven for approximately 60 minutes (from frozen), or until the pastry is puffed and completely golden and the pie piping hot throughout. Test a piece of fish to make sure it flakes.
