Fish Pie with Fennel

Title:
Fish Pie with Fennel

Yield:
1 servings

Categories:
Chef,
Shoestring




Ingredients:





   150 g  Salmon fillet


   150 g  Coley


   150 g  Cod fillet


   150 g  Monkfish tail


    60 g  Cooked peeled prawns


     6    Cooked prawns with heads


          -left on


          Flour for dusting


    75 g  Butter


     1 md Fennel bulb; shredded


     1 bn Spring onions


    50 g  Flour


   1/2 l  Fish stock


     4    Floz dry white wine


   100 ml Double cream


   800 g  Peeled potatoes


   500 g  Fresh runner beans






 Cut the fish into 25mm dice and the potatoes into 5mm slices. Blanch the


 potatoes for 3 minutes.


 


 Make a fresh veloute with 50g of butter, flour, white wine and fish stock.


 Season and dust the diced fish with flour, and flash fry in the remaining


 25g of butter to seal the fish. Remove the fish and sweat the fennel, then


 place fish and fennel in a pie dish and sprinkle with peeled prawns and


 shredded spring onions (keep green tops for garnish).


 


 Add the cream to the veloute (sauce) and pour over the fish. Overlap on top


 with blanched sliced potatoes and brush with butter. Bake in a moderate


 oven for 30 minutes or until the top is slightly coloured. Sprinkle with


 the spring onion tops and whole prawns.


 


 Serve with sliced runner beans which have been boiled and tossed in a


 little black pepper.


 


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 Carlton Food Network http://www.cfn.co.uk/


 


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