16 oz piece of Aquna Bass (filleted, pin boned, skinned and cut into 4cm pieces)
2.5 tbs plain flour
1.25 cup milk
1 x pinch of ground white pepper
salt to taste
1 cup white onion, finely diced
2 x sprigs of fresh thyme
2 x sheets of good quality frozen puff pastry
1 x egg yolk
2.5 tbs butter
1 cup good quality fish stock
1/4 cup of water
Store bought beer battered chips
3 x round ceramic ramekins
- In a small saucepan, place flour and butter (roux) over a low heat.
- Cook the roux until a light golden colour and sandy in texture.
- Combine milk and fish stock in a jug and warm slightly in the microwave.
- Carefully add the warm liquid to the roux while quickly whisking to prevent any lumps.
- The mixture should thicken, and then cook for couple of minutes until smooth and consistent.
- Season to taste with salt and pepper.
- In a separate small pot, heat a couple of tablespoons of good olive oil.
- Add diced white onions, thyme and 50ml of water.
- Slowly cook down until the onions are really soft and translucent and beginning to paste together.
- Add the cooked onion to the white sauce.
- Taste and check for seasoning.
- Preheat the oven to 350F.
- Prepare the 3 ramekins by coating them with olive oil.
- Add the prepared pieces of Aqua Bass to the bottom of each dish. Be generous, you want the fish to be the showpiece of the pie.
- Cover the fish with the Soubise sauce until the ramekin is 3/4 full. It is important not to overfill as the mixture will spill over and ruin the pastry when cooking.
- Defrost the puff pastry.
- Cut rounds of pastry 2cm larger than the diameter of the ramekin.
- Cover each ramekin with the pastry and press the edges over tightly.
- Poke the edges of the pastry with a fork. Make 5-6 fork imprints in the top of each pastry. This allows the pastry to rise evenly without popping the lid off.
- Make an egg wash by adding 1 tbsp of water to the egg yolk in a small bowl.
- With a brush, evenly coat the pastry with the egg wash, including the edges.
- Cook on a tray in the oven until golden brown (20-25 minutes).
- Cook the pre-bought beer battered chips using your preferred method – fried, air fried or baked.
- Serve the pie in the ramekin with the chips on the side.
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