Inspired by the Boathouse snapper pie, with the same puff pastry top and soubise sauce (an unbelievably yummy 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 QLD snapper, 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! Brush top with egg wash or milk and pop into a preheated 200C oven for approximately 35 minutes (from defrosted) to 45 minutes (from frozen), or until puffed and evenly golden across the top. Rest for a few minutes before serving with mashed potato or crusty bread and a side salad. Serves two generously.
Snapper, 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. (FISH, MILK, GLUTEN)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with mashed potato and crusty bread to mop up the delicious juices and a green salad or steamed greens.