This is a sophisticated fish pie, with a butter puff pastry top hiding chunks of snapper bathed in a sauce soubise (an incredibly delicious mixture of reduced fish stock, cream and soft, sweet, sliced onions) and a delicate hint of truffle oil. This comes frozen, with raw snapper, so that it cooks only once and remains its beautiful pearly best. Remove plastic film, brush with egg wash or milk and cook straight from frozen at 200C for 45 minutes or until completely puffed and golden.
Onion, fish stock (fish frames, fennel, onion, garlic, carrots, celery, black pepper, thyme, bay, water), olive oil, cream, snapper, truffle oil, salt, 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, Swiss chard or spinach on the side.