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Fish And Fennel Pie

by Annalisa Brown (follow)
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White fish and fennel is a classic combination of flavours that carries hints of aromatic and sweet tones.

A teaspoon of Dashi powder is the secret ingredient that lifts this rich looking but healthy Fish and Fennel Pie into the stratosphere. I’ve used a vegetable stock reduction rather than cream to keep the fat content and calories low without compromising the taste.

Fish and Fennel Pie is a classic combination of flavours that carries hints of aromatic and sweet tones.


Preparation Time: 15 minutes
Cooking Time: 60 minutes
Makes: 4 Entrée Serve or 2 Mains

Ingredients
2 Sheets Puff Pastry
2 Hoki Fish Fillets
1 Fennel
1 Cup Vegetable Stock
1 Cup Coconut Milk
3 Tablespoons Arrowroot
1 Teaspoon Dashi Powder
1 Cup Cheddar Cheese
Black Pepper to taste

Fennel fronds and Pomegranate seeds to garnish

Method
Remove the frozen sheets of Puff Pastry from the freezer and thaw.

Wash and pat dry the fennel. Thinly slice the fennel and place on top of a tray lined with baking paper. Drizzle a little extra virgin olive oil then season with black pepper.

Thinly slice the fennel and place on top of a tray lined with baking paper. Season with black pepper and extra virgin olive oil.


Pre-heat the oven to 180°C and place the fennel in the oven to roast for 15-20 minutes.

Roasted fennel is one of the key ingredients of the pie.


In a medium sized saucepan combine the vegetable stock, Coconut Milk, arrowroot and Dashi powder then whisk until the arrowroot and Dashi powder has dissolved.

Combine the vegetable stock, coconut milk, arrowroot and Dashi powder into a saucepan to make the vegetable stock reduction.


Bring the stock to a boil; keep on high heat while constantly stirring the stock until it starts to thicken. Reduce to a low heat and simmer for 30 minutes until the stock has reduced to half.

Place the fish fillets into the thickened stock and braise for 5 minutes. Flake the fish into pieces using a fork and simmer for another 5 minutes.

Remove the roasted fennel from the oven and add to the fish mixture. Add the cheddar cheese and stir through the fish and fennel mixture until combined.

Fish And Fennel Pie Montage
Simmer the vegetable stock until it thickens and has reduced by half; braise the fish in the stock; then add the roasted fennel and cheddar cheese.


Thinly roll one of the Puff Pastry sheets and cover the base and sides of the baking dish with the pastry. Prick the pastry with a fork.

Par bake the pastry for 10-15 minutes until golden brown.

Remove the pastry from the oven and fill with the fish and fennel mixture.

Par bake the pastry then fill with the fish and fennel mixture.


Cover the top of the fish and fennel mixture with the second Puff Pastry sheet and pinch the top and sides together. Sprinkle with some poppy seeds and place in the oven to bake for 15 minutes.

Cover the top of the fish and fennel mixture with another sheet of puff pastry; pinch the top and sides together and sprinkle with some poppy seeds, then bake for another 15 minutes.


The pie is ready when the pastry has puffed and is golden in colour.

The Fish and Fennel Pie is ready once the pastry has turned a golden colour and has puffed in size.


Serve the Fish and Fennel Pie while hot and garnish with fennel fronds and pomegranate seeds.

Serve the Fish and Fennel Pie while hot and garnish with fennel fronds and pomegranate seeds.


Categories
#Fish
#Seafood
#Fennel
#Pie
#Pastry
#Savoury
#Puff Pastry
#Coconut Milk
#Baking
#Easy
#Low Fat
#Healthy
#Pie Competition
#Competition Winners
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