Ingredients

  • 3 tablespoons butter
  • 4 spring onion (sliced)
  • 1 fennel (large, sliced thinly, top reserved and finely chopped)
  • 2 tablespoons flour
  • 1 cup fish stock
  • 1/2 cup cream
  • 2 teaspoons dijon mustard
  • 1 tablespoon lemon juice
  • 1 ounce frozen peas
  • 4 snapper fillets (1/2 lb each)
  • 1 sheet puff pastry
  • 1 large egg (beaten lightly)

Directions

  1. For the filling, melt butter in a large frying pan and add the spring onion and fennel. Cook, stirring, until onion softens. Add the flour and cook, stirring, 1 min. Gradually stir in stock and cream. Cook, stirring, until sauce boils and thickens. Stir in 2 tbsp of the fennel top, mustard, lemon juice and peas. Add the fish and stir to combine. Remove from heat.
  2. Preheat oven to 425°F. To assemble the pies, spoon the fish mixture into 4 3-cup ovenproof dishes. Place on a baking sheet. Cut 4 wide strips (1 inch) from the pastry dough and 4 pastry lids large enough to fit the tops of the dishes. Brush dish edges with egg, place pastry around edge of dishes and top with the pastry lids. Brush with a little more egg. Bake 35 mins, or until pastry is puffed and browned.
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NutritionView more

780Calories
Sodium26%DV620mg
Fat66%DV43g
Protein110%DV56g
Carbs13%DV40g
Fiber16%DV4g

PER SERVING *

Calories780Calories from Fat390
% DAILY VALUE*
Total Fat43g66%
Saturated Fat16g80%
Trans Fat
Cholesterol180mg60%
Sodium620mg26%
Potassium1400mg40%
Protein56g110%
Calories from Fat390
% DAILY VALUE*
Total Carbohydrate40g13%
Dietary Fiber4g16%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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