aptronym
p.p.2
Puff Pastry #2 - Snapper Pie.
For sauce, heat olive oil in a large heavy based saucepan. Add 1 sliced onion, 1 tsp sea salt and cook over medium heat until onions are soft and golden.
Add a bay leaf, 100ml fish stock and simmer until reduced by half. Add 200ml cream and simmer until reduced by half. Remove from heat and cool.
Heat oil in a small saucepan and cook half a finely chopped onion, stirring occasionally over medium heat until soft.
Process cream mixture in a food processor until smooth, then transfer sauce to a bowl. Stir in chopped onions, peas and season to taste with sea salt and freshly ground black pepper
Spoon 2-3 tblsp sauce into the base of two ovenproof dishes, then divide snapper equally. Top with another 2 tblsp sauce.
Cover pies with puff pastry, pressing the pastry to side of dish, then brush with lightly beaten egg. Bake pies at 200C for 20 mins or until pastry is golden and puffed.
Serves 2.
p.p.2
Puff Pastry #2 - Snapper Pie.
For sauce, heat olive oil in a large heavy based saucepan. Add 1 sliced onion, 1 tsp sea salt and cook over medium heat until onions are soft and golden.
Add a bay leaf, 100ml fish stock and simmer until reduced by half. Add 200ml cream and simmer until reduced by half. Remove from heat and cool.
Heat oil in a small saucepan and cook half a finely chopped onion, stirring occasionally over medium heat until soft.
Process cream mixture in a food processor until smooth, then transfer sauce to a bowl. Stir in chopped onions, peas and season to taste with sea salt and freshly ground black pepper
Spoon 2-3 tblsp sauce into the base of two ovenproof dishes, then divide snapper equally. Top with another 2 tblsp sauce.
Cover pies with puff pastry, pressing the pastry to side of dish, then brush with lightly beaten egg. Bake pies at 200C for 20 mins or until pastry is golden and puffed.
Serves 2.