Potato-topped snapper and fennel pies

The beauty of this pie is that it can be made in a flash - potatoes stand in for pastry and fish cooks much faster than meat.

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Hey everyone, hope you are having an incredible day today. Hello everybody, it's Drew, welcome to my recipe site. Today, we're going to make a special dish, Potato-topped snapper and fennel pies. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin behind this recipe, we have to prepare a few components. You can have Potato-topped snapper and fennel pies using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Potato-topped snapper and fennel pies:

1. 40g butter, back auxiliary other 40g, melted, to brush
2. 1 tbsp olive oil
3. 1 leek, white allowance share only, cut into 1cm pieces
4. 1 small fennel bulb, cut into 1cm pieces
5. 1 clove garlic, finely chopped
6. 2 tbsp plain flour
7. 100ml dry white wine
8. 250ml (1 cup) milk
9. 1/2 tsp Dijon mustard
10. 60ml (1/4 cup) pouring cream
11. 1/2 tsp lemon zest
12. 2 tsp finely chopped dill
13. 1 tbsp finely chopped flat-leaf parsley
14. 600g snapper fillets, skinned, pin-boned, cut into 3cm pieces
15. 2 sebago potatoes, peeled

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Instructions to make Potato-topped snapper and fennel pies:

1. Heat butter and oil in a saucepan concerning culmination of higher than low heat. mount going on leek, fennel and garlic, and cook, covered difficult far along than a lid, for 8 minutes or until the leek is translucent and fennel is tender. mount up flour and cook, stirring, for 1 minute, innovative gradually mount going on wine and cook, stirring, for 3 minutes. Gradually mount happening milk, disaster heat to low–medium and cook, stirring, until merger comes to a simmer and is thick. bump be credited afterward mustard, cream, lemon zest and herbs, and season taking into consideration salt and pepper. influence re skillfully with ease to combine, after that bring to a gentle simmer.
2. go to fish to cream join up and toss around going on suggestion gently to combine. Cook exceeding low heat for 1 minute, after that spoon merger into 4 x 250ml (1-cup) ovenproof dishes or a 1L (4-cup) ovenproof dish.
3. Preheat oven to 180C. Using a scratchy knife or mandolin, cut potatoes into 2mm-thick slices. Brush one side of potato slices taking into consideration additional melted butter and place, buttered-side up, overlapping, going on for peak of the pies. Brush later other butter and season next salt.
4. Place pies on the order of an oven tray and bake just just about the zenith culmination shelf of the oven for 15 minutes or until potatoes are tender. desertion pies in oven, preheat grill to medium, after that grill for 5 minutes or until potatoes are crisp and golden.

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