Fish And Fennel Pie
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
2 Sheets Puff Pastry
2 Hoki Fish Fillets
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
Thinly slice the fennel and place on top of a tray lined with baking paper. Season with black pepper and extra virgin olive oil.
Roasted fennel is one of the key ingredients of the pie.
Combine the vegetable stock, coconut milk, arrowroot and Dashi powder into a saucepan to make the vegetable stock reduction.
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.
Par bake the pastry then fill with the fish and fennel mixture.
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 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.
226871 - 2023-07-17 10:14:26
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