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Smoked fish pot pie (Andy Allen)
5.0 2 ratings
Prep. 15 min
Total 1 h 15 min
4 portions
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Ingredients

Fish stock
  • hot smoked trout whole (approx. 2 fish - see Tip)
    600 g
  • fennel bulb with stalks and fronds (approx. 420 g)
    1
  • water
    400 g
Trout pie filling
  • fresh parsley leaves only
    10 g
  • fresh dill leaves only, plus extra to garnish
    10 g
  • long red chilli trimmed and cut in half
    1
  • extra virgin olive oil plus extra to brush
    20 g
  • zucchini cut into pieces (3 cm)
    200 g
  • unsalted butter
    40 g
  • plain flour
    40 g
  • lemon zest and juice
    ½
  • sea salt flakes plus extra to sprinkle
    ¼ tsp
  • ground black pepper
    2 pinches
  • filo pastry
    8 sheets
  • mixed baby leaf salad or steamed veg, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 1457.7 mg
Protein 42 g
Calories 2202.5 kJ / 526.4 kcal
Fat 26.1 g
Fibre 2.7 g
Saturated Fat 9.2 g
Carbohydrates 32.8 g

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Also featured in

Chef favourites (part 2) 10 Recipes
Australia and New Zealand

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