The Boathouse Snapper Pie

Makes: 5

Pre-Preamble: we served this pie as course #4 of #6 at our long lunch/wedding. It is one of our favourite dishes and the restaurant – The Boathouse at Blackwattle Bay – is where I asked Nat to marry me.

(She gave me a tentative yes though told me to ask a year later for the full affirmative, something I duly did.)

Anyway, so as not to cause confusion, when we first typed this recipe up, we did it as a tribute to our wonderful friends Leesh and Josh for their wedding. Here is the handsome couple at our long lunch/wedding (which was also coincidentally Leesh’s birthday):

The preamble below is what we originally wrote to them and obviously we can’t remove it!

Preamble: We are typing up this recipe as part of a tribute to our awesome friends Leesh and Josh who are getting married – at last – this weekend. Being awesome means they are awesome on the food front: cooking, eating, discussing and pairing wines with.

Here is to many meals in the future guys. We are proud to be your friends.

Enjoy the copper and cooking this pie one rainy Saturday. Keep the champagne near.

Love

Nat and Rob

The Boathouse at Blackwattle Bay is one of our favourite restaurants.

It means a slow and incredibly comfortable afternoon of great food, wine, cheese, conversation, laughter and watching the boats slowly drift by. There really are fewer, better ways to spend a Saturday afternoon.

Of course, anyone in the know about this wonderful institution would know that the signature dish on the menu is the Snapper Pie.

And lordy, what a pie it is.

The richness of the pie. The smell, the warmth. The whole bloody thing.

And the smoky tomato? Yes please.

(Here is how Nat produced the tomatoes for our wedding: baby tomatoes, brined overnight, smoking essence and balsamic, seasoned and roasted:)

Not to speak of the obvious outcome of the Paris mash.

Anyway, we cooked this – for the second time – a few weekends ago and holy smoking duck balls it was fine. Smiles, gasps, awe.

Every hour of sweating onions paid off!

Take off the afternoon and make this.

It is pure joy.

Ingredients

800gm pink snapper fillet, cut into 3cm pieces (you can get from the Fish Markets)
5 dessert spoonfuls of white truffle oil
Puff pastry
1.2kg sliced onions
800mls cream
400mls fish stock
300gm diced onion
Olive oil
Salt
1 egg beaten with a little water
4 tomatoes, peeled, halved and seeded
80gm long grain rice
1 clove garlic, finely chopped
2 ½ tbsp balsamic vinegar
Paris mash to serve

Method

  1. Sweat the sliced onion is a little olive oil and salt and cook as slowly as you can until the onions are light golden.
  2. Add the fish stock and slowly reduce by half. Add the cream and slowly reduce by half or until you have a thick, creamy consistency and remove from the heat.
  3. In a separate pan, sweat the diced onion with a little olive oil and salt and cook slowly until light golden. Add to the sliced onions and check the seasoning.
  4. Preheat the oven to 250c.
  5. Spoon some of the sauce into 5 deep pie dishes, lay over the fish, cover with the remainder of the sauce and add one dessertspoon of truffle oil to each dish.
  6. Roll out the pastry, lay over the dishes, press down and trim at the edges and egg wash. Bake for 25 minutes or until the pastry is golden.
  7. For the smoked tomatoes, line a wok with foil, place the rice in the base, place a wire rack over and heat the wok until the rice starts to smoke.
  8. Place the tomatoes cut side up on the rack, combine the garlic and balsamic and brush the tomatoes. Cover with foil and cook for 3 minutes until heated through and smoked.
  9. Allow the pie to rest for a few minutes before serving with the tomatoes and the Paris mash.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s