INGREDIENTS* 800g of pink snapper fillet (or blue eye cod)* 4 dessertspoons white truffle oil* 1kg puff pastrySoubaise sauce* 1.2kg sliced onions* 1 tspn olive oil* 400ml fish stock (homemade is best)* 800ml cream* 300g diced onion
WHAT TO DO Soubise sauce: Sweat onions with olive oil and a little salt. Cook until the onions take on a very light brown colour, cool, then add fish stock and reduce by half. Add cream, and recude by half or until a thick cream consistency is reached. Remove from heat. To cook: In a separate pan, sweat the diced onion in a little olive oil. Meanwhile, blend the onion cream mixture, then add the cooked diced onion and adjust the seasoning. To assemble, roll pastry 1/2cm thick and cut into four ovals which are 3cm wider than the pie dishes. In each pie dish, spoon about two tablespoons of soubise sauce. Lay 200g of snapper on the sauce, cover with another tablespoon of sauce and a dessertspoon of truffle oil, then lay puff pastry lid and press down the sides. Make cool shapes and designs on the top of the pie with the left over pastry. Glaze with egg wash. Cook pies for 25 minutes at 260C. Rest for a few minutes before serving. Serve with mashed potatoes and smoked tomatoes. Serves 8.
