Snappy, Snapper, Pie!
I’m no sailor. Unfortunately I’m not a particularly good fisherwoman either. When we go fishing, I am the provider of snacks and home made goods. I am also the scarer away of fish, in that I frighten them occasionally with my continuous babble. I’ve since had to make up for this by becoming efficient at cooking those delicious varieties of seafood in many creative ways, when we can get out hands on them… luckily our local fishmongers provides us with a beautiful choice of the fresh catch of the day for a somewhat pretty fee.
Imagine my surprise, when I recently scored 97% on my seafood & shellfish theory at school. Apparently, I can name the various estuaries, saltwater, fresh water and flesh types of our common finned friends, (at least those in Australia…)
What else can I tell you, other than this Snapper Pie is tasty! It’s a nice mid season dish, whether it’s Spring or Autumn, and I hope, that any fisher person in your life might approve…
Snappy, Snapper, Pie! for 2
Allow 1 snapper fillet per serve
Mix of Mirepoix veg: 1 med celery stalk, chopped 1 med carrot chopped & diced 1/2 med onion,
Fish & béchamel sauce: 1 bay leaf Clouté- 1/2 onion studded with cloves Garlic clove, 500ml milk Pinch of nutmeg, 1 tbsp of flour 1 tbsp of Butter Handful of cheddar, Salt & pepper to season.
To top the pies: Medium potato for the topping, sliced into rounds. (Par cook for couple of minutes in the microwave before dressing the top of pies,)
Sprinkle of breadcrumbs *optional* Small handful of flat leaf parsley chopped.
Prepare vegetables into a small dice and par boil potato, (or you can zap it in the microwave for 2 mins.)
Make onion Clouté (use a half brown onion and stud it with cloves,) Poach fish in milk with clouté, bay leaf and garlic, for 3-5 mins, or until the fish begins to take on an opaque tone in colour. Set aside the fish and strain the infused milk for béchamel sauce.
Make a cheese sauce using the butter and flour to form a roux, add the milk and lastly grated cheese. Season well with grated nutmeg, salt & pepper.
Divide between veg & fish mixture between two medium ramekins.
Top with cheesy, fishy béchamel sauce and top with potato slices. Sprinkle with a mixture of freshly chopped parsley & breadcrumbs. Bake in the oven at 180C/356F for 25-30 mins, until golden brown.