Food Service
Cream and Champagne Snapper Pie
| Pacwest Products: |
King Snapper Fillets & Portions
|
| Prep Time: | 10 minutes |
| Cook Time: | 25 minutes |
Our cream and champagne snapper pie is a great addition to Winter menus. This dish will be a great hit for pie lovers wanting a healthier option.
Scale the ingredients, store the cooked vegetables and fish in the refrigerator ready for orders.
Ideal for pubs, hotels and bistros, this dish returns a great GP, looks great and tastes fantastic!
We use Pacific West’s wild reef gold band snapper.
Note: This recipe makes two mid size fish pies
INGREDIENTS
- Pacific West wild reef snapper, skinned and cut into 1 cm cubes
- 1 leek - halved lengthways and thinly sliced
- 1 carrot, diced
- 2 potatoes, peeled diced and left to soak in cold water
- 1 stick celery, diced
- 2 spring onions, finely sliced
- 120 ml champagne
- 180 ml cooking cream
- ready to use puff pastry sheets
- 1 egg yoke + milk for pastry wash
- 100 gm unsalted butter
- 60 ml olive oil
INSTRUCTIONS
For the cream and champagne snapper pie
Preheat the oven 180°C, fan forced.
In a medium hot pan heat the butter and olive oil. Sautee the leeks for a few minutes then add carrots, celery and potatoes. Season well.
Allow to cook for 7-10 minutes, deglaze the pan with the champagne. Add the cream and snapper. Cover so the snapper and vegetables poach slightly for a minute or two. Remove the cover, allow to cook for a few more minutes. Be careful not to overcook the fish or vegetables.
In two large ramekins or pie dishes pour the contents from the pan into the dishes. Cover with the pastry sheets, cook in the oven for approx 25 minutes or until the pastry has risen with a golden brown colour.
Serve with French fries.
PACIFIC WEST
King Snapper Fillets & Portions
Wild caught in the warm tropical reefs of the Arafura Sea north of Australia.
VIEW PRODUCT
