Salmon and Fennel Pie

Name: Salmon and Fennel Pie
Ingredients: 700 g potatoes, scrubbed; 75 g butter; salt and pepper to taste; 300 g onions, chopped; 300 g fennel, chopped; 150 ml (3/5 cup) dry white wine; 50 ml (1/5 cup) vermouth; 25 g cake flour; 500 ml (2 cups) fish stock; 60 ml (4 tablespoons) cream; 30 ml (2 tablespoons) dill, finely chopped; 600 g skinless salmon fillets

Other types of fish work equally well in this recipe, particularly hake and kingklip. You can use a weak chicken stock instead of fish stock.

Published 9 February 2021

Method

Preheat oven to 180 ºC (400 ºF). Grease an ovenproof baking dish.
Bake potatoes in oven for 50 minutes until soft. Cool, peel and coarsely grate the potatoes and season to taste with salt and pepper. Melt 50 g of the butter in a frying pan and cook the onion and fennel for 10 minutes until soft. Add the wine and vermouth, bring to the boil and cook for 5 minutes to reduce by half.
Sprinkle in the flour, stir until smooth and then add the stock and cream. Simmer for 3 minutes. Add dill, season to taste with salt and pepper and cool.
Place the fish fillets in the ovenproof baking dish. Spoon the onion and fennel mixture over them and sprinkle the potato on top.
Bake at 200 ºC (400 ºF) for 30 minutes until the topping is crisp and golden.
Serve immediately with a simple green salad.