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.
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.
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.
800gm pink snapper fillet, cut into 3cm pieces (you can get from the Fish Markets)
5 dessert spoonfuls of white truffle oil
1.2kg sliced onions
400mls fish stock
300gm diced onion
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
- Sweat the sliced onion is a little olive oil and salt and cook as slowly as you can until the onions are light golden.
- 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.
- 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.
- Preheat the oven to 250c.
- 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.
- 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.
- 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.
- 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.
- Allow the pie to rest for a few minutes before serving with the tomatoes and the Paris mash.