Potato-topped snapper and fennel pies

Potato-topped snapper and fennel pies

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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

  1. 40g butter, gain new 40g, melted, to brush
  2. 1 tbsp olive oil
  3. 1 leek, white part only, cut into 1cm pieces
  4. 1 small fennel bulb, cut into 1cm pieces
  5. 1 clove garlic, finely chopped
  6. 2 tbsp plain flour
  7. 100ml dry white wine
  8. 250ml (1 cup) milk
  9. 1/2 tsp Dijon mustard
  10. 60ml (1/4 cup) pouring cream
  11. 1/2 tsp lemon zest
  12. 2 tsp finely chopped dill
  13. 1 tbsp finely chopped flat-leaf parsley
  14. 600g snapper fillets, skinned, pin-boned, cut into 3cm pieces
  15. 2 sebago potatoes, peeled

The instruction how to make Potato-topped snapper and fennel pies

  1. Heat butter and oil in a saucepan higher than low heat. amass leek, fennel and garlic, and cook, covered subsequent to a lid, for 8 minutes or until the leek is translucent and fennel is tender. build up flour and cook, stirring, for 1 minute, then gradually increase be credited with wine and cook, stirring, for 3 minutes. Gradually build up milk, accrual enlargement heat to lowu2013medium and cook, stirring, until join up comes to a simmer and is thick. go to mustard, cream, lemon zest and herbs, and season past salt and pepper. campaign with ease to combine, later bring to a gentle simmer.
  2. go to fish to cream join up and stir up opinion gently to combine. Cook higher than low heat for 1 minute, then spoon union into 4 x 250ml (1-cup) ovenproof dishes or a 1L (4-cup) ovenproof dish.
  3. Preheat oven to 180C. Using a harsh knife or mandolin, cut potatoes into 2mm-thick slices. Brush one side of potato slices next other melted butter and place, buttered-side up, overlapping, just about culmination of the pies. Brush taking into account bearing in mind other butter and season taking into account bearing in mind salt.
  4. Place pies a propos an oven tray and bake on the subject of with reference to the culmination shelf of the oven for 15 minutes or until potatoes are tender. leaving behind rejection pies in oven, preheat grill to medium, subsequently next grill for 5 minutes or until potatoes are crisp and golden.

Nutritions of Potato-topped snapper and fennel pies

calories: 439.521 calories
fatContent: 23 grams fat
saturatedFatContent: 12 grams saturated fat
carbohydrateContent: 18 grams carbohydrates
sugarContent: 7 grams sugar
fibreContent:
proteinContent: 36 grams protein
cholesterolContent:
sodiumContent: 254.9 milligrams sodium

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