I managed to get my hands on some beautiful fresh snapper, which is my favourite fish with red emperor a close second. Its firm texture lends itself to many recipes and it’s probably too good to put in a pie, but this is a very special pie that the whole family will love.
1 large snapper fillet (400g), bones and skin removed
1 brown onion very finely diced
40g unsalted butter
sea salt & freshly cracked pepper
2 tbs plain flour
1 tbs dijon mustard
1/4 cup peas
1 sheet of puff pastry or 1 cup mashed potato
white truffle oil (optional)
Pre heat your oven to 200C.
In a medium saucepan, melt butter over a low heat and add chopped onions. Season well with salt and pepper and saute until soft. Add the flour and cook on a low heat, stirring occasionally for 8-10 minutes.
Add the mustard and gradually add the milk, whisking as you go to prevent lumps from forming. Cook and stir for another 5 minutes until you end up with a lovely thick sauce/ roux.
Dice the fish into cubes and add to the sauce, cook gently for a few minutes and stir through the peas.
Spoon into ramekins and top with puff pastry lids or mashed potato if you prefer. Bake for 20 minutes or until golden. When just out of the oven drizzle with white truffle oil.