Get Set Go Bake
Snapper, Fennel and Potato Pie
Matt Golinski is a highly regarded, professional chef with a passion for creating cuisine using fresh, seasonal and local ingredients.
Well known as one of the original team members of the popular ‘Ready Steady Cook’ television series, Matt has worked as executive chef at some of Queensland’s leading restaurants over his 30 year career. Based on Queensland’s Sunshine Coast, Matt now enjoys working as a consulting chef to restaurants, being a regular guest chef at festivals and events and writing his popular food columns and blog. In March 2018, Matt joined the Peppers Noosa Resort team as the consultant chef for ‘View by Matt Golinski’ , developing menus that consolidate his knowledge and love of the producers of his region. In January 2020 the restaurant received its first chefs hat award from the Australian Good Food Guide
Harking back to ancient Egypt, the humble pie has certainly come a long way since its creation many centuries ago. One of the most inventive dishes to play around with in the kitchen, pie’s adaptive nature means it’s an essential recipe to have down pat.
Matt’s tip: when buying Sobago potatoes, reach for the dirtiest ones - they’ll always get you the best possible mash.
For a new spin on an old classic, Chef Matt Golinski has curated this incredible recipe for us, Snapper Fennel and Potato Pie - a savoury baking treat you just have to try.
Get Set Go Bake | Snapper, Fennel and Potato Pie
Serves 8
Ingredients:
750g snapper fillet, in 2cm dice
1 onion, diced
1 clove garlic, sliced
½ cup celery, diced
1 leek, washed and diced
1 large fennel bulb, diced
1 tsp fennel seeds
50g butter
50g flour
500ml chicken stock, heated
¼ cup parsley, roughly chopped
1kg Sebago potatoes, peeled and diced
50g + 2tbs butter
100ml cream
Salt and white pepper
Method:
- In a heavy based pan, fry the snapper pieces until lightly coloured all over and transfer to a deep sided baking dish.
- In the same pan, sauté the onion, garlic, celery, leek, fennel and fennel seeds in butter until soft.
- Add the flour and stir over the heat for a couple of minutes, then slowly stir in the hot chicken stock and simmer until thickened. Season with salt and pepper.
- Mix the fennel mixture through the fish and press down with the back of a kitchen spoon to form a flat even layer. Refrigerate until cold.
- Cover the diced potatoes with cold water, bring to the boil and simmer until soft.
- Drain and immediately pass through a sieve, or mash finely with a potato masher.
- Heat the 50g of butter and cream and stir through the potatoes. Season with salt and white pepper.
- Pipe the potato on top of the fish mixture.
- Melt the 2 tbs butter and brush gently on top of the potato.
- Bake for 30 minutes at 180°C or until the potato is crispy and golden.
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