Smoked fish pot pie (Andy Allen)

5.0 2 avaliações

Preparação 15min

Total 1h 15min

4 portions

Ingredientes

Fish stock

hot smoked trout whole (approx. 2 fish - see Tip)
600 g
fennel bulb with stalks and fronds (approx. 420 g)
1
water
400 g

Trout pie filling

fresh parsley leaves only
10 g
fresh dill leaves only, plus extra to garnish
10 g
long red chilli trimmed and cut in half
1
extra virgin olive oil plus extra to brush
20 g
zucchini cut into pieces (3 cm)
200 g
unsalted butter
40 g
plain flour
40 g
lemon zest and juice
½
sea salt flakes plus extra to sprinkle
¼ tsp
ground black pepper
2 pinches
filo pastry
8 sheets
mixed baby leaf salad or steamed veg, to serve

Dificuldade

fácil

Nutrição por 1 portion

Sódio 1457.7 mg

Proteína 42 g

Energia 2202.5 kJ / 526.4 kcal

Gordura 26.1 g

Fibra 2.7 g

Gordura saturada 9.2 g

Hidratos de carbono 32.8 g

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Também apresentado em

Chef favourites (part 2) 10 Receitas
Austrália e Nova Zelândia

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