Name: Snapper, Fennel & Laver Pie
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 600 g Snapper fillets, skinless and cubed; 1 large Fennel bulb, finely sliced; 2 tbsp Laver seaweed (fresh or reconstituted); 3 tbsp Unsalted butter; 3 tbsp All-purpose flour; 1.25 cups Fish stock; 0.5 cup Heavy cream; 0.25 cup Dry white wine; 1 sheet Puff pastry sheet; 1 large Egg, beaten

Seafood

Snapper, Fennel & Laver Pie

This elegant seafood pie marries the delicate sweetness of snapper with the anise-scented crunch of sautéed fennel and the deep, oceanic umami of laver seaweed. Enveloped in a velvety white wine cream sauce and topped with golden, flaky pastry, it is a coastal masterpiece.

Prep

25m

Cook

35m

Serves

Calories

580kcal

Qty	Ingredient
600 g 600 g	Snapper fillets, skinless and cubed
1 large 250 g	Fennel bulb, finely sliced
2 tbsp 30 g	Laver seaweed (fresh or reconstituted)
3 tbsp 45 g	Unsalted butter
3 tbsp 30 g	All-purpose flour
1.25 cups 300 ml	Fish stock
0.5 cup 120 ml	Heavy cream
0.25 cup 60 ml	Dry white wine
1 sheet 320 g	Puff pastry sheet
1 large 50 g	Egg, beaten

2 Method

Step 1. Preheat your oven to 200°C (400°F).

Step 2. In a large pan, melt 1 tablespoon of butter over medium heat. Add the sliced fennel and sauté for 5-7 minutes until softened and translucent.

Step 3. Melt the remaining butter in the same pan. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the white wine, followed by the fish stock, stirring constantly until the sauce thickens.

Step 4. Stir in the heavy cream and the chopped laver seaweed. Season with salt and black pepper to taste. Remove from heat.

Step 5. Gently fold the cubed snapper into the sauce. Pour the mixture into a deep pie dish or individual ramekins.

Step 6. Drape the puff pastry over the dish, trimming the edges and pressing down to seal. Cut a small slit in the center to allow steam to escape.

Step 7. Brush the pastry generously with the beaten egg wash.

Step 8. Bake for 25-30 minutes, or until the pastry is risen and deep golden brown. Let rest for 5 minutes before serving.

·
Pat the snapper dry before cubing to ensure the sauce doesn't become too watery.
·
Save the green fennel fronds and use them as a garnish for extra aroma.
·
If you cannot find fresh laver, use high-quality dried Nori flakes or Welsh laverbread.
·
Ensure your puff pastry is very cold before putting it in the oven for the best rise.

? FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod, haddock, or barramundi works well as a substitute for snapper.

What is laver exactly?

Laver is an edible seaweed known for its high mineral content and savory, salty flavor, often used in Welsh and East Asian cuisines.

Can I make this pie in advance?

You can prepare the filling ahead of time and keep it refrigerated. Add the pastry and bake just before serving for the best texture.

Is there a dairy-free alternative?

You can substitute the butter with olive oil, the cream with coconut cream or soy cream, and use a vegan-friendly puff pastry.

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Snapper, Fennel & Laver Pie

1 Ingredients

2 Method

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