Fish Pot Pies with Peppercorn Sauce by Manu

Serves 6| Prep: 45 mins, Cook: 20 mins

INGREDIENTS

1 tablespoon olive oil

30g salted butter, chopped

1 leek, halved, washed and thinly sliced

1 fennel, trimmed, thinly sliced, reserve fennel fronds

3 cloves garlic, sliced

2 tablespoon Pernod (optional)

1 tablespoon plain flour

½ cup dry white wine

2 x 150g pouches Peppercorn Sauce by Manu

½ cup fish stock

500g skinless and boneless snapper (See Tip), cut into 5cm pieces

1 cup frozen peas

2 tablespoons finely chopped fresh parsley

Extra 60g salted butter, melted

POTATO TOPPING

1kg Desiree potatoes, peeled, chopped

50g salted butter, melted

1/3 cup pure cream, warmed

3 egg yolks

Sea salt flakes and ground black pepper, to taste

METHOD

1.    1. Preheat oven to 200C (fan-forced).

2. To make potato topping, place potatoes in a large saucepan of cold, salted water. Bring to boil. Boil for 10-12 minutes, or until tender. Drain. Press the potatoes through a potato ricer or a metal sieve into a bowl. Add butter, cream and egg yolks and fold until combined. Season with salt and pepper. Set aside to cool.

3. Meanwhile, heat oil and butter in a large frying pan over medium heat. Add leek, fennel and garlic. Cook, stirring occasionally, until softened. Add Pernod, if using, then slightly tilt pan to catch the flame. Cook until flame disappears. Add flour and cook, stirring for 1 minute. Add wine and bring boil. Boil for 1-2 minutes, then stir in Peppercorn Sauce by Manu and stock. Return to boil, then add fish, peas and reserved chopped fennel fronds. Stir to coat. Season with salt and pepper and remove from heat. Stir in parsley.

4. Divide filling among six ovenproof ramekins (1½-cup capacity). Transfer potato topping to a piping bag fitted with a 11mm star-shaped nozzle, then pipe over filling. Place ramekins on a large oven tray.

5. Cook in the oven for 15-18 minutes, or until topping is golden brown and filling is bubbling underneath. Remove. Stand 5 minutes before serving.

TIPS

 Snapper can be replaced with other types of firm white fish i.e. ling, barramundi or dory.

 For a change, omit potato topping and place a square of puff pastry over the top of each ramekin. Brush with egg and bake until golden brown and crisp.