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Fish Pie With Fennel

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Grains A, Chef, On, Shoestring 1 Servings

INGREDIENTS

150 g Salmon fillet
150 g Coley
150 g Cod fillet
150 g Monkfish tail
60 g Cooked peeled prawns
6 Cooked prawns with heads
left on
Flour for dusting
75 g Butter
1 Fennel bulb, shredded
1 Spring onions
50 g Flour
1/2 Fish stock
4 Floz dry white wine
100 Double cream
800 g Peeled potatoes
500 g Fresh runner beans

INSTRUCTIONS

Cut the fish into 25mm dice and the potatoes into 5mm slices. Blanch
the potatoes for 3 minutes.  Make a fresh veloute with 50g of butter,
flour, white wine and fish  stock. Season and dust the diced fish with
flour, and flash fry in  the remaining 25g of butter to seal the fish.
Remove the fish and  sweat the fennel, then place fish and fennel in a
pie dish and  sprinkle with peeled prawns and shredded spring onions
(keep green  tops for garnish).  Add the cream to the veloute (sauce)
and pour over the fish. Overlap  on top with blanched sliced potatoes
and brush with butter. Bake in a  moderate oven for 30 minutes or until
the top is slightly coloured.  Sprinkle with the spring onion tops and
whole prawns.  Serve with sliced runner beans which have been boiled
and tossed in a  little black pepper.  DISCLAIMER(c) Copyright 1996 -
SelecTV Cable Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Posted to CHILE-HEADS DIGEST V4 #, converted by
MM_Buster v2.0l.

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