- 4 shallots, finely chopped
- 1 leek, diced
- 1 celery stick, diced
- 25ml olive oil
- 1 clove garlic, crushed
- 3 sprigs thyme
- 1 bay leaf
- 30ml Noilly Prat
- 15g butter
- 15g plain flour
- 250ml fish stock, heated
- 1 lemon zest
- 1 tablespoon dill, finely chopped
- 1 tablespoon parsley, finely chopped
- 200g green prawns, cut into 3 pieces
- 150g snapper, diced
- 150g trevalla, diced
- 400g puff pastry
- 1 egg yolk
Pre-heat oven to 200ºC. In a small saucepan boil shallots with a pinch of salt for 3-4 minutes (longer for larger shallots). Remove and plunge in ice-water, drain and set aside.
Heat a large fry pan over medium heat, add oil, garlic, bay leaf, thyme, leek, celery and cook for 5-6 minutes. Add Noilly Pratt and cook until alcohol has evaporated, remove thyme and bay leaf. In the same saucepan melt butter and gradually add flour, stirring regularly. Ladle the warm fish stock in slowly, whilst stirring, for 3 minutes or until thick. Remove from heat and cool for 30 minutes. Add dill, parsley, lemon zest, shallots and seafood and stir gently.
Transfer to a medium, oval-shaped dish about 4cm deep and spread evenly. Roll puff pastry to 5mm thick and cut to generously fit the top of the dish (allow 2.5cm for pastry to shrink). With the back of a spoon mark pastry to resemble fish scales. Transfer to a baking tray, brush with egg yolk, sprinkle with a pinch of salt and a few drops of water and bake for 10 minutes.
Place a cartouche over pie mix and bake for 5 minutes. Reduce oven to 190ºC. Cook pastry and pie mix for a further 15 minutes or until pastry is golden and pie mix cooked through. Place the pastry on top to serve.
Enjoy with Windy Peak Chardonnay