Smoked fish pot pie (Andy Allen)

5.0 1 rating

Prep. 15 min

Total 1 h 15 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1457.7 mg

Protein 42 g

Calories 2202.5 kJ / 526.4 kcal

Fat 26.1 g

Fibre 2.7 g

Saturated Fat 9.2 g

Carbohydrates 32.8 g

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Also featured in

Chef favourites (part 2) 10 Recipes
Australia and New Zealand

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