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Snapper and Fennel Pie

Snapper and Fennel Pie – Recipe

A fantastic winter pie for any menu, the creamy hollandaise is a perfect complement to the light, sweet flavour of the fish. As an alternative to snapper, try other firm white fish such as hoki or ling.

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Ingredients per serve

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What you need

A fantastic winter pie for any menu, the creamy hollandaise is a perfect complement to the light, sweet flavour of the fish. As an alternative to snapper, try other firm white fish such as hoki or ling.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Snapper Filling

    • Dice snapper into 2cm cubes.
    • Heat oil in a large pan over medium heat. Cook onions and fennel for 20 minutes until golden.
    • Add garlic and diced snapper. Continue cooking for 5 minutes.
    • Add KNORR Hollandaise Sauce to the pan and cook for another 10 minutes.
    • Remove from heat and allow to cool slightly.

  3. Pie

    • Divide the filling between 10 pie dishes. Cover each dish with a puff pastry sheet and trim around the edges.
    • Brush surface with an egg wash. Bake in combi oven at 180°C until the top is puffed and golden.
    • Serving suggestion: Complete the dish with roasted vegetables or sautéed leaves such as silverbeet or spinach.

  4. Chef's Tip

    • White wine can elevate the flavour of fish when added to the pie filling.
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