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Puff pastry fish pie with fennel and spinach

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HERE'S HOW WE MAKE IT

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!

INGREDIENTS

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.

ALLERGENS

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.

NUTRITION

 SMALL 
ENERGY5508kJ 
PROTEIN78.9g 
FAT TOTAL88.9g 
- SATURATED47.4g 
CARBS 46.7g 
- SUGARS 26.8g 
SODIUM 3091mg 

SIZES

Small:
Serves two adults with accompaniments

GOES WITH

Serve with mashed potato and/or crusty bread to mop up the delicious juices with a fresh green salad on the side.

PREP, COOK AND SERVE

 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.

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