Back
Fish Pie
Recipe by Andy Allen
- Steps
- Ingredients
Steps
- Preheat oven to 220°C. Grease 6 x ½ cup capacity ramekins.
- For pastry, sift flour onto a clean surface, sprinkle butter over the flour and cut butter into the pastry using 2 pastry cutters until butter is in small pieces. Transfer to a large mixing bowl, add iced water and bring together until it just forms a dough. The dough should still have butter chunks through it.
- Roll dough out into a rectangle between two floured sheets of baking paper. Fold into thirds, turn 90°, repeat 3 times, rest in the fridge. Chill in fridge for 20 minutes, roll out to a 3mm rectangle, use a cookie cutter to cut pastry to fit snugly over ramekin. To avoid sticking, dip cutter in flour before cutting.
- For roux, melt butter gently in a small saucepan, stir in flour and cook gently for 2-3 minutes, do not allow to colour.
- For filling, heat oil and butter in a large frying pan and fry garlic, fennel, carrot, potato and thyme for 8 minutes, or until softened.
- Deglaze pan with wine and once most has evaporated, add stock and reduce by 2/3rds. Add chives and parsley, salt, pepper, lemon juice and butter. Pour in cream and roux and reduce heat to a simmer. Cook for 6 minutes until thick.
- Place 3-4 pieces of fish in each ramekin, spoon 2 tablespoons sauce over fish, top with puff pastry discs. Brush pastry with milk and bake for 20-30 minutes until golden and puffed. Serve warm.
Notes
Preparation: 50 minutes Cooking: 60 minutes
