Creamy Snapper & Scallop Pie Recipe with Truffle Oil

Snapper & Scallop Pie

Serves 2-3 people

Adapted from a recipe by the Boathouse originally published in Saveur

• 3 golden eschallots, peeled (or 2 small brown onions)

• 3 tablespoons olive oil

• Truffle salt (or you can use regular salt)

• 1/2 cup fish stock (I used prawn stock, chicken stock would do too)

• 3/4 cup heavy cream

• Freshly ground white pepper

• 1 lb. frozen puff pastry, thawed

• Flour

• 500g/1 lb. red snapper fillets

• 300g/10 ozs. scallops

• 1 bunch brocollini (about 4 -5 heads)

• 2 teaspoons white truffle oil

• 1 egg yolk mixed with 1 teaspoon water for egg glaze

Step 1 - Chop 2 of the golden eschallots and set aside. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add sliced eschallots and a pinch of salt and cook, stirring often, until very soft and golden, 10 minutes. Add stock and reduce by half, about 4 minutes. Add cream, bring just to a boil, then reduce heat to medium-low and simmer until pale golden and thickened, 10–15 minutes. Purée onion mixture in a blender until smooth. Transfer to a medium bowl and set aside.

Step 2 - Meanwhile, dice the remaining onion. Heat the remaining 1 tbsp. olive oil in a small skillet over medium heat, add onions, and cook, stirring often, until soft, about 5 minutes. Season to taste with salt and pepper, then add to bowl with purée and set sauce aside.

Step 3 - Preheat oven to 220C/425º. Roll out puff pastry on a lightly floured surface to 1/4" thickness. Invert a 4-cup deep oval baking dish lightly onto pastry. Using the tip of a small sharp knife, cut out an oval 2" wider than the dish discarding trimmings (I kept a little to make a fish). Remove dish from pastry and set aside.

Step 4 - Season fish and scallops with salt and pepper. Put half of the sauce into the baking dish and lay fish, skin side down, on top and scatter the scallops around them. Then add the uncooked broccolini on top (I snapped off the ends like asparagus to get rid of the woody ends). Cover with the remaining sauce and drizzle with truffle oil. Drape puff pastry cover over dish and brush with egg wash. Bake until deep golden brown and puffed, about 25 minutes. To serve, cut puff pastry in half crosswise, lift off each piece and set on the side of two plates, then divide fish and sauce between both plates.