Preparation time is 20minutes
Cook time is 1hours 15minutes
Total time is 1hours 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
- 1 clove garlic, crushed
- 1/2 cup white wine
- 2tablespoons horseradish cream
- 1 cup thickened cream
- 80grams butter, melted
- 500grams basa fillet, cut into 4cm pieces
- 1 fennel bulb
- 2tablespoons flat-leaf parsley, chopped
- 2 white-skinned potatoes, peeled
- 2teaspoons lemon zest
- 1tablespoons lemon juice
- 6 sheets filo pastry
- 2tablespoons baby capers in vinegar, drained
- 500grams medium green prawns, peeled, deveined
Nutrition per serving
3420kJ / 818Cal
3420 Kilojoules or 818 Calories
39% of daily energy intake*
Protein
33.0grams
Fat
41.2grams
Carbs
46.0grams
Sugars
6.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 190°C. Combine cream, wine, horseradish cream, capers, garlic, parsley, zest and lemon juice in a jug. Trim fronds from fennel and finely chop. Add 2 tbs fronds to cream mixture.
Step 2 of 5
Using a mandolin, thinly slice fennel and potatoes and combine in a large bowl. Add two-thirds of cream mixture, season with sea salt and pepper and toss well to coat.
Step 3 of 5
Grease a 10-cup capacity ovenproof dish. Transfer vegetable mixture to dish. Cover with foil and bake for 45 minutes or until vegetables are almost tender.
Step 4 of 5
Combine fish and prawns with remaining cream mixture and pour over vegetables.
Step 5 of 5
Brush pastry sheets with butter then cut into 4 strips lengthways. Scrunch each strip into a loose ball and arrange on top of pie. Place pie in oven and bake for 25-30 minutes or until pastry is golden. Serve immediately.
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