Ingredients

Method

• 2 cups cream
• 60 g Parmesan
• 2 t hot English mustard
• sea salt and freshly ground black pepper, to taste
• 30 g butter
• 1 T olive oil
• 4 cloves garlic, crushed
• 2 stalks baby fennel, sliced (keep the fronds for serving)
• 1 x 100 g jar capers, plus the brine
• ½ cup white wine
• 5 g chives, blanched
• 20 g parsley, blanched
• 10 g dill, blanched
• flour, for dusting
• 2 sheets Woolworths all-butter puff pastry, thawed
• 1 x 450 g box Woolworths frozen hake medallions
• 1 free-range egg, beaten

Method

Ingredients

1. Preheat the oven to 200°C. Place the cream, Parmesan and mustard in a saucepan and bring to a slow simmer to thicken slightly. Season to taste.

2. Heat the butter and olive oil in a separate ovenproof pan and fry the garlic and fennel for 5 minutes, then add half the capers and all of the brine. Deglaze the pan with the wine.

3. Add the simmering cream and season to taste. Remove from the heat and set aside.

4. Squeeze any excess water from the herbs and blend with a little water to make a smooth paste. Stir through the cream to make a vibrant green sauce.

5. Lightly dust a clean surface with flour and, using a cookie cutter, cut circles out
of the pastry. Place on a tray and chill until ready to bake.

6. Arrange the fish in a baking dish or in the same ovenproof pan with the sauce, making sure the fish is submerged. Working quickly so that the pastry stays cold, arrange the circles on top of the filling, brush with egg and bake for 35–40 minutes, or until bubbling and golden. Serve warm with the fennel fronds and remaining capers dressed with olive oil and lemon juice.

Find more pie recipes here.

Photograph: Myburgh du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson