Ingredients

• 125g unsalted butter, cold, chopped
• 125g plain flour
• 60-70ml iced water

• 25g butter
• 20g flour

• 1 tablespoon olive oil
• 20g butter
• 1 garlic clove
• 1 small fennel bulb, diced
• 1 carrot, diced
• 1 purple potato, diced
• 1 teaspoon thyme leaves
• 125ml white wine
• 500ml homemade fish stock
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• Juice of 1/2 lemon
• 20g butter
• 200ml pure cream
• 1 tablespoon roux
• 400g large barramundi fillets, 2cm dice
• 150g swordfish steaks, 2cm dice
• 40ml milk, for brushing

Add to Shopping List

Method

Preparation: 50 minutes
Cooking: 60 minutes

1. Preheat oven to 220°C. Grease 6 x ½ cup capacity ramekins.

2. For pastry, sift flour onto a clean surface, sprinkle butter over the flour and cut butter into the pastry using 2 pastry cutters until butter is in small pieces. Transfer to a large mixing bowl, add iced water and bring together until it just forms a dough. The dough should still have butter chunks through it.

3. Roll dough out into a rectangle between two floured sheets of baking paper. Fold into thirds, turn 90°, repeat 3 times, rest in the fridge.  Chill in fridge for 20 minutes, roll out to a 3mm rectangle, use a cookie cutter to cut pastry to fit snugly over ramekin. To avoid sticking, dip cutter in flour before cutting.

4. For roux, melt butter gently in a small saucepan, stir in flour and cook gently for 2-3 minutes, do not allow to colour.

5. For filling, heat oil and butter in a large frying pan and fry garlic, fennel, carrot, potato and thyme for 8 minutes, or until softened.

6. Deglaze pan with wine and once most has evaporated, add stock and reduce by 2/3rds. Add chives and parsley, salt, pepper, lemon juice and butter. Pour in cream and roux and reduce heat to a simmer. Cook for 6 minutes until thick.

7. Place 3-4 pieces of fish in each ramekin, spoon 2 tablespoons sauce over fish, top with puff pastry discs. Brush pastry with milk and bake for 20-30 minutes until golden and puffed. Serve warm.