Jessie’s ‘Boathouse’ Snapper Pie

Winter in Sydney. Like most, I am not a fan.

Right out of nowhere it becomes super cold, gets dark at 5pm and because we all live in denial that it even gets cold here (like, ever) we are not equipped with central heating in the majority of homes, which hurts even more if you live by the water (freeezzzzingggg).

On a brighter note, one of the good things about winter is the new found inspiration you get in the kitchen. Suddenly the warmth of the stove top is calling and you go hunting for your Le Creuset pot and slow cooker. Basically your foodie instinct knows it’s that time to braise, stew, simmer and bake.

Speaking of bake, inspired by the infamous dish at hatted seafood restaurant in Sydney’s Glebe, my version of the ‘Boathouse’ Snapper Pie is my no. 1 favourite to get winter eating kick started, with the summery lightness of the snapper and the creamy, truffle infused sauce helping you slowly ease back into your winter palate.

I can also assure you this luxurious pie is deceivingly easy to make, its just a matter of prepping and layering ingredients, making it the perfect dinner party dish because you can prepare it before your guests arrive then just throw it in the oven and serve with a good glass of chardonnay (or pinot noir) and some greens on the side.

Ingredients (generously serves 4)

Snapper fillets, skin on or off is fine – deboned (500grams)
250ml pure thickened cream
500ml of good quality fish stock
2 leeks (or 1 large)
1 large brown onion
2 large waxy potatoes
1.5 sheets of puff pastry
Truffle oil
Lge knob of butter
Salt & Pepper
150ml dry white wine
Truffle oil

Preparation (15 mins)

Preheat oven to 180 degrees celcius (fan forced) or 200 for non FF
Slice up onion and leeks
Lightly spray a pie dish with oil
Peel and thinly slice potatoes (rest in cold water in between)

Method (allow 1 hour, only so sauce can sit and intensify) Scroll for images below

Get your puff pastry out to defrost
On the stove get a deeper style fry pan or wide base pot and sauté the onion in olive oil until golden
Next throw in leeks and butter and continue to sauté until golden
Once veg is done, turn up the heat and pour in wine, letting the booze cook off and reduce
Next pour in 500ml of fish stock, bringing to the boil then reducing to a simmer
Next pour in thickened cream, again bring to a light boil then reduce to a simmer
Taste the sauce and season to preference accordingly, you will then simmer your sauce with the lid off to thicken for the next 20 mins
Once you are happy with the sauces flavour and consistency its time to build you pie!
Taking your pie dish, layer the potato slices to make your base
Pour half your sauce over the potato layer
Next layer your snapper over this layer as evenly as possible
Pour the remaining sauce over the fish, then generously slash with truffle oil (amount to preference really)
Top with the puff pastry, you can design and get fancy (see my attempt within images provided)
Brush the top with whisked egg or melted butter (a pastry brush does come in handy for this, if you don’t have one use the back of a spoon)
Pop the pie in the oven and set the timer for 20-25 mins, the pie will be ready once the top is golden, let it then rest for at least 5-10 mins once golden, this will ensure the fish is cooked through but not dry
Serve with sautéed greens or a light coz salad, don’t forget the vino!