sydney boathouse fish pie
Sunday marked the first official day of summer, Monday–the summer solstice. On both of these days, temperatures barely made it into the 60s here in Switzerland and the rain was enough to make you wonder whether the good people of Switzerland had done something horribly, horribly wrong.
Since the weather seems to be more akin to winter, I thought I would give a recipe from a part or the world actually experiencing winter–Sydney. The original recipe is a snapper pie, but I went with a meaty white fish and it worked well. In fact, I think just about any fish would work well so long as it’s not too delicate.
KC note: This recipe calls for white truffle oil. I used it and while the fragrance is lovely, it’s incredibly light on taste. I think I would rather see a black truffle salt integrated into the recipe to offer more bang for the buck.
Sydney Boathouse fish pie (snapper pie)
as found on Saveur
- 3 small yellow onions, peeled
- 3 tbsp. olive oil
- Salt (next time, I’ll use truffle salt)
- 1/2 cup fish stock
- 3/4 cup heavy cream
- Freshly ground white pepper
- 1 lb. frozen puff pastry, thawed
- 1 egg yolk
- 1 lb. red snapper filets (or any fish for that matter)
- 2 tsp. white truffle oil
- Preheat oven to 425º.
- Slice 2 of the onions.
- Heat 2 tbsp. olive oil in a medium saucepan over medium heat, add onions and cook until soft and golden–20 to 30 mins.
- Add stock and reduce by half, about 4 minutes.
- Add cream, bring just to a boil, then reduce heat to medium-low and simmer until pale golden and thickened, 10–15 minutes.
- Purée onion mixture in a blender until smooth.
- Transfer to a medium bowl and set aside.
- Meanwhile, dice the remaining onion.
- Heat remaining 1 tbsp. olive oil in a small skillet over medium heat, add onions, and cook, stirring often, until soft, about 5 minutes. Season to taste with (truffle) salt and pepper, then add to bowl with purée and set sauce aside.
- Invert a 4-cup deep oval baking dish lightly over rolled-out puff pastry.
- Using the tip of a small sharp knife, cut out an oval 2″ wider than the dish, discarding trimmings.
- Remove dish from pastry and set aside.
- Mix together yolk and 1 tsp. water in a small bowl and set egg wash aside.
- Season fish to taste with (truffle) salt and pepper.
- Put half of the sauce into the baking dish and lay fish, skin side down, on top. Cover with the remaining suace and drizzle with truffle oil.
- Drape puff pastry oval over dish and brush with egg wash.
- Bake until deep golden brown, about 25 minutes. To serve, cut puff pastry in half crosswise, lift off each piece and set on the side of two plates, then divide fish and sauce between both plates.