1 tbls butter
2 onions, peeled and sliced
800g of Snapper frames
10 black peppercorns
1.2 L water
2 C white wine
5 shallots peeled and diced
1 tbls fresh thyme
2 bay leaves
1 C cream
1 tbls corn flour
900g Snapper fillets, skinned and boned
Salt and pepper to taste
½ C Italian parsley chopped fine
6 sheets of puff pastry
1 egg
6 oval ramekins or 1 large pie dish

 

 

1. Preheat an oven to 180 degrees Celsius. Place a large pot onto a medium heat, add the butter
and onions. Cook the onions for a few minutes until translucent, now add the fish frames and
peppercorns. Add half the white wine and simmer for five minutes with a lid on. Add the water,
allow the stock to simmer for 20 minutes now skim and strain.

 

2. Into a large saucepan add the shallots, thyme, bay leaves, remaining wine and fish stock.
Place on a medium heat, reduce this liquid by half, and now add the cream. Thicken the white
fish sauce with corn flour paste, until silky, season with salt and pepper.

 

3. To assemble the pie, half fill your pie dish with the creamy fish sauce, cut the Snapper
fillets in half and place in the sauce, white flesh side up. Sprinkle with chopped parsley and
taste for seasoning. Spoon more fish sauce until the fish is completely covered.

 

4. Brush the edges of the pie dish with egg wash lay the puff pastry sheet on top and cut to fit,
crimp the edges and paint the pie top with egg wash. Bake in the centre of the oven for 20
minutes or until golden brown