Fish pie with fennel

1 servings

Ingredients

Quantity Ingredient
150 grams Salmon fillet
150 grams Coley
150 grams Cod fillet
150 grams Monkfish tail
60 grams Cooked peeled prawns
6 Cooked prawns with heads left on
Flour for dusting
75 grams Butter
1 medium Fennel bulb; shredded
1 bunch Spring onions
50 grams Flour
½ litre Fish stock
4 Floz dry white wine
100 millilitres Double cream
800 grams Peeled potatoes
500 grams Fresh runner beans

Directions

Cut the fish into 25mm dice and the potatoes into 5mm slices. Blanch the potatoes for 3 minutes.

Make a fresh veloute with 50g of butter, flour, white wine and fish stock.

Season and dust the diced fish with flour, and flash fry in the remaining 25g of butter to seal the fish. Remove the fish and sweat the fennel, then place fish and fennel in a pie dish and sprinkle with peeled prawns and shredded spring onions (keep green tops for garnish).

Add the cream to the veloute (sauce) and pour over the fish. Overlap on top with blanched sliced potatoes and brush with butter. Bake in a moderate oven for 30 minutes or until the top is slightly coloured. Sprinkle with the spring onion tops and whole prawns.

Serve with sliced runner beans which have been boiled and tossed in a little black pepper.

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Carlton Food Network

Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.

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