Before summer arrives, I’m determined to get in a few more wonderful winter treats. Spring has well and truly sprung in Sydney and it has made me realise (rather sadly) that I’m going to miss the hearty dishes I have gotten used to during a rather chilly winter.
In my last post (chai panna cotta with blood orange jelly) I mentioned that I made this Fish and Fennel Pie along with that dessert for my mother a couple of weeks ago while she was visiting from Perth. It was the perfect menu as both dishes were made in their entirety the day before and all I was required to do to serve was pop the pie in the oven, and add a little garnish to the dessert.
To lighten this pie for the warmer weather I used filo pastry. It is a great topping for a fish pie as it is light and flaky and works perfectly with delicate fish. You can also adapt this recipe to use many different types of fish. I chose to use a meaty salmon and offset it with a firm white fish (ling).
If you are also feeling like making one final dish to farewell Winter and say hello to Spring in the coming weeks, try this fragrant and delicate fish pie – it’s a great transition dish.
FISH AND FENNEL PIE
Adapted from a recipe by Andy Allen
25g butter (for roux)
20g plain flour (for roux)
1 tbsp olive oil
1 clove smoked garlic
1 small fennel bulb, diced
1/2 leek, thinly sliced
1 medium purple carrot, diced
1 potato, diced
1 tbsp lemon thyme leaves
1/2 lemon, juiced
200ml dry white wine
500ml fish stock
1 tbsp chopped parsley
450g salmon, in 2cm cubes
100g ling fish, in 2 cm cubes
1 pkt filo pastry
Start with the roux by melting butter in a small saucepan, adding in flour and stirring constantly for a few minutes (do not let the roux colour).
In a large fry pan heat remaining butter and oil and sautee fennel, leek, garlic, carrot, potato and lemon thyme until softened (about 8-10 minutes).
Add wine to the pan and once it has mostly evaporated add stock and allow to simmer till it reduces by 3/4. Add chives, parsley, salt and pepper to taste and lemon juice and stir well. Pour in cream and roux and then simmer until thick (about 6-8 minutes).
Take six single serve pie dishes and place 4-5 pieces of salmon and 2 pieces of ling fish in each and top with pie filling mixture.
On a clean bench lay down one piece of filo pastry and brush with olive oil. Top with another piece and brush the top with olive oil. Cut into six long strips and then wrap each strip around itself to form a rosette and place the rosettes on top of one of the pie dishes. Repeat with remaining filo pastry till all the pies are covered.
When you are ready to cook the pies, preheat the oven to 200 degrees Celsius and bake for 30 minutes until golden and crispy. Serve with a garden salad.