Many people stumble across this humble blog looking for a snapper pie recipe, or more specifically, the snapper pie recipe from the Boathouse (my review here). Well, you can find the Boathouse snapper pie recipe here, or you can try this recipe of mine. You could use cod instead of snapper, I think they both work well.
The above photo is of a family size fish pie I did with sweet potato instead of the broccoli, in a deep dish – it worked well too, however, I would have preferred to have used a shallower dish. The below recipe if for a pie for two.
Ingredients
(The pie dish I use is about 14cmx14cm – so adjust accordingly)
About 500g of snapper fillets, skinned and cut into thumb-width strips
1 tablespoon olive oil
1 medium brown onion, chopped finely
450ml of thick cream (not pouring cream and not double cream – the cream which is in between)
1 carrot, finely chopped
1 handful of broccoli heads, cut to bite size pieces
100g of grated parmesan
Juice of half a lemon
1 handful of continental parsley and half as much dill, each roughly chopped
Salt and pepper
Puff pastry to cover
1 egg to egg wash the pastry or a little milk
What to do:
1. Preheat the oven to 220oC/430oF and remove the puff pastry from the freezer so it will be at room temperature when you are ready to bake.
2. Heat the oil in a pan over medium heat. Once hot, cook the onions.
3. Once the onions are browned, add in the carrots and broccoli. Stir fry the veggies for 4-5 minutes then tip in the cream.
4. Bring to a boil, then reduce to a simmer. Let the cream reduce by about a third (it should be enough to fill your pie dish after the reduction).
5. Once the cream has reduced, remove from the heat then add the parsley, dill, lemon juice and parmesan. Add salt and pepper to taste. Gently stir through the snapper then pour into the pie dish. The mixture should be enough to just fill the pie dish. If not, heat some more cream and veggies – don’t worry if the mixture cools.
7. Lay the puff pastry over your dish and press in the sides. Brush with either an egg wash (1 egg beaten with a tablespoon of water) or with milk.
8. Place in the oven for about 20 minutes or until the pastry is cooked. Serve with some steam vegetables and (heaven forbid!) tomato sauce.
Cheers for the recipe. I think I might try it with halibut.