Snapper Pies with Parmesan Crumble
(Makes 8 - 10 x 150ml ramekins)
These small ramekins of very tasty fish pie can be stored in refrigerator for up to three days and make a delicious little lunch or dinner. For a "man-sized" meal divide mixture into four 300ml - 350ml ramekins. Accompany with steamed spinach or Jamie's Mushy Peas.
500g - 600g snapper fillets
330ml (1 + 1/3 cups) milk
20g (2 tbsp) butter
40g (1-2) shallots
40g (1 stalk) celery (cut in half lengthwise and thinly sliced)
20g (3 tbsp) flour
1 spring onion (white part and some of the green, thinly sliced on the angle)
2 tsp chopped dill
1 + 1/2 tsp finely grated lemon zest
12g (1 tbsp + 1 tsp) capers (rinsed and roughly chopped)
1/2 tsp flaky sea salt
pinch freshly ground black pepper
To precook snapper for pies: Preheat oven to 170°C. Place snapper into an ovenproof dish so it fits neatly. Pour milk over snapper. It needs to cover snapper. Cover with aluminium foil. Place into preheated oven and cook for 12-15 minutes or until snapper is tender.
As soon as possible remove snapper from milk. Reserve milk for sauce. Cool snapper and flake into small pieces.
To make sauce for pies: Place butter into a pot set over a low heat. Melt butter and add shallots and celery. Cook for 4-5 minutes or until shallots are soft and celery is tender.
Add flour. Stir constantly for 2-3 minutes or until flour smells nutty.
From reserved milk measure out 250ml (1 cup). Slowly pour into butter/flour mixture stirring between each addition.
Leave sauce to simmer, preferably on a simmer mat, for 5-10 minutes, stirring occasionally.
Add spring onion, dill, lemon zest, capers, salt and pepper and stir to combine.
To assemble pies: Divide cooked snapper evenly into oven-to-table ramekins.
Divide sauce into ramekins and spread over top of snapper. Sprinkle sauce with Parmesan Crumble. Proceed to next step or refrigerate for up to three days.
Preheat oven to 170°C.
Place pies into oven and heat for 10 - 12 minutes or until golden brown on top and hot in the centre.
40g (1/4 cup) fresh breadcrumbs
15g (1/4 cup) finely grated Parmesan
15g (1 + 1/2 tbsp) butter (melted)
Into a small bowl place breadcrumbs, Parmesan and melted butter and toss together until breadcrumbs are moist.
Use immediately or store in refrigerator for up to five days or in freezer for up to three months.
Jamie's Mushy Peas
(Yields 500g/serves 8)
This is really good to serve with lamb also.
400g frozen green peas
1/4 tsp salt
250ml (1 cup) chicken stock liquid
100ml (1/3 cup + 1 tbsp) cream
1 tsp finely grated lemon zest
25g (2 + 1/2 tbsp) butter (diced)
3/4 tsp flaky sea salt
1/8 tsp freshly ground black pepper
Place a saucepan of water onto high heat and bring to the boil. Add peas and first measure salt. As soon as water comes back to boil drain peas into a sieve. Run cold water over peas in sieve until they are cold. Gently shake sieve to remove any remaining water. Place peas back into empty saucepan.
Pour chicken stock and cream into a small pot set over a medium heat. Bring to the boil, then reduce heat and simmer liquids until reduced by half.
Add lemon zest, butter, salt and pepper and stock mixture to peas. Using a potato masher mash peas to a rough textured consistency. taste for seasoning.
Reheat to serve warm or hot. Reheating works well in microwave.
Photo: Phil Reid