black pepper fennel fish pies

  • 1 tablespoon extra virgin olive oil
  • 1 medium bulb fennel, finely chopped
  • 1½ cups (375ml) single (pouring) cream
  • ¼ cup chopped chives
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons plain (all-purpose) flour
  • 1 teaspoon sea salt flakes
  • 1½ teaspoons cracked black pepper, plus extra for sprinkling
  • 1kg firm white fish fillets, cut into 3cm pieces
  • 1 egg, beaten
  • 1 sheet all-butter frozen puff pastry, thawed
  1. Preheat oven to 200°C (400°F). Heat the oil in a large,non-stick frying pan over high heat. Add the fennel and cook for 5 minutes or until soft and golden. Add the cream, chive and lemon rind and bring to a simmer.
  2. While the fennel mixture is simmering, place the flour,
    salt and pepper in a large bowl and mix to combine. Add the fish and toss to coat. Add fish to the cream mixture and remove from the heat.
  3. Divide the fish mixture between 4 x 1½ cup-capacity (375ml) ramekins. Brush the ramekin rims with the egg. Cut the pastry into rounds to fit the dishes and cut 2 slits in the centre of each. Top ramekins with the pastry, brush with egg and sprinkle with extra pepper. Place the pies on a baking tray and cook in the oven for 15 minutes or until the pastry is puffed and golden. Serve. Makes 4

TIPS:
We used snapper fillets, but you can use any firm white fish.

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