Lift the golden, flaky puff pastry lid of those fish pies to show moist, tender chunks of fish and slices of leek inside a creamy lemon and white-colored wine sauce.
We've used both snapper and flathead within this recipe. The fish we purchased wasn't skinned but still contained bones we bought 800g to yield the 700g of skinless, boneless fish required for this recipe.
Makes four individual-serve pies a treadmill large cake.
We make use of a 20ml tablespoon and 250ml calculating cup its our recipes.
40g (two tablespoons) butter
1 large leek, white-colored and pale eco-friendly part finely sliced (about 160g of sliced leek)
26g (two tablespoons) plain flour
40ml (two tablespoons) white-colored wine
40ml (two tablespoons) fresh lemon juice
167ml (2/3 cup) thickened cream (35 to 40 % fat)
Pepper and salt, to taste
700g white-colored fish fillets (without skin or bones) reduce bite-sized pieces
30g (1/3 cup) grated mozzarella dairy product
1-two tablespoons finely chopped parsley
2 sheets frozen puff pastry, thawed (we use sheets that measure about 25cm by 25cm)
Preheat oven to 210 levels Celsius (190 levels Celsius fan-forced).
Melt butter in large saucepan over medium heat. Add leek and prepare for any couple of minutes until softened, stirring from time to time. When the leek begins to brown before it's softened, lessen the heat to low.
Add flour to pan and prepare over medium heat, stirring, for around about a minute.
Stir in white-colored wine and fresh lemon juice. Add cream and prepare, stirring from time to time, until sauce simmers and thickens. Season with pepper and salt. © exclusivelyfood.com.au
Add fish pieces, mozzarella dairy product and parsley and stir lightly until just combined. Remove from heat. The filling may appear just a little dry at this time, however the fish will release lots of moisture because it cooks within the oven.
We used four 1 cup (250ml) capacity ramekins (small ovenproof dishes) for the pies. Utilizing an upturned ramekin like a guide, cut four cake covers in the pastry sheets, cutting about 1cm bigger compared to ramekin.
Cut 2cm wide strips of pastry to create borders round the ramekins. Brush the perimeters from the ramekins with water and press the pastry strips round the rims from the ramekins (see photo below).
Divide filling mixture evenly one of the dishes.
Brush pastry borders with water and put covers on the top of pies. Cut away excess pastry utilizing a sharp knife.
Firm lower edges of pastry with fingers or perhaps a fork. Cut a 2cm mix within the pastry covers having a sharp knife.
Place ramekins with an oven tray to trap any sauce that may overflow once the pies are cooking. Bake for around 25 minutes, or until pastry is golden and fish is cooked.
Amanda and Debbie at 9:06 pm
My very first time making fish cake and that i was happy with the end result! I really halved the quantities (just a couple of us) and cooked inside a 750ml capacity dish. Also substituted your wine for fish stock, and that i might be disapproved of for doing it but wanting a lesser fat option i made use of light sour cream. Used snapper. Great flavour and can make again.
Ive cooked this loads of occasions now and it is an absolute favourite. We then add chopped fennel to some great (but subtle) aniseed flavour in most cases use 1/2 Ling 1/2 Salmon. Scrumptious!
Husband and that i absolutely loved this! I made use of 800g of basa fillets, because that's things i been on the freezer. Managed to get as you big square cake inside a square casserole dish. So fast and simple. Overlooked the parmesan as husband is anti-cheese, however it was creamy and sampled 'bad-for-you' anyway. Used Carnation evaporated milk as cream-substitute, and a few chicken stock as white-colored wine substitute.
So what can i personally use as an alternative for leeks? And what's a lighter option to thickened cream? would I have the ability to use reduced cream?
Absolutely scrumptious! Thanks women your recipes are excellent! Cooked this yesterday for supper came home late however this didn't take enough time to organize. Added sliced baby fennel towards the leeks and chopped tarragon towards the sauce. That are awesome! Capped it with mashed potato and cheese and parsley to complete. Heavenly!
