Potato Topped Snapper And Fennel Pies


The beauty of this pie is that it can be made in a flash - potatoes stand in for pastry and fish cooks much faster than meat.

The ingredient of Potato Topped Snapper And Fennel Pies

  • 40g butter plus new 40g melted to brush
  • 1 tbsp olive oil
  • 1 leek white ration only cut into 1cm pieces
  • 1 small fennel bulb cut into 1cm pieces
  • 1 clove garlic finely chopped
  • 2 tbsp plain flour
  • 100ml dry white wine
  • 250ml 1 cup milk
  • 1 2 tsp dijon mustard
  • 60ml 1 4 cup pouring cream
  • 1 2 tsp lemon zest
  • 2 tsp finely chopped dill
  • 1 tbsp finely chopped flat leaf parsley
  • 600g snapper fillets skinned pin boned cut into 3cm pieces
  • 2 sebago potatoes peeled

The Instruction of potato topped snapper and fennel pies

  • heat butter and oil in a saucepan beyond low heat accumulate leek fennel and garlic and cook covered similar to a lid for 8 minutes or until the leek is translucent and fennel is tender amass flour and cook stirring for 1 minute after that gradually grow wine and cook stirring for 3 minutes gradually amass milk deposit heat to lowu2013medium and cook stirring until union comes to a simmer and is thick accumulate mustard cream lemon zest and herbs and season behind salt and pepper trouble with ease to combine subsequently next bring to a gentle simmer
  • ensue fish to cream union and stir gently to combine cook more than low heat for 1 minute then spoon blend into 4 x 250ml 1 cup ovenproof dishes or a 1l 4 cup ovenproof dish
  • preheat oven to 180c using a severe knife or mandolin cut potatoes into 2mm thick slices brush one side of potato slices behind additional supplementary melted butter and place buttered side up overlapping roughly peak of the pies brush in imitation of further butter and season gone salt
  • place pies on the order of an oven tray and bake going on for the pinnacle shelf of the oven for 15 minutes or until potatoes are tender leaving pies in oven preheat grill to medium later grill for 5 minutes or until potatoes are crisp and golden

Nutritions of Potato Topped Snapper And Fennel Pies

calories: 439 521 calories
calories: 23 grams fat
calories: 12 grams saturated fat
calories: 18 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 36 grams protein
calories: n a
calories: 254 9 milligrams sodium
calories: https schema org
calories: nutritioninformation

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