Baked tagine style Garfield Farm Barramundi & fennel pie

Baked tagine style Garfield Farm Barramundi & fennel pie

You will need:
900 g Garfield Farm barramundi fillets (cleaned up)
80 g finely chopped celery
1 small onion finely sliced
Juice of 1 lemon and zest
Juice of 2 oranges or 150 ml Presha blood orange juice
2 tbsp chopped dill
2 tbsp chopped parsley
3 spring onions chopped
½ teaspoon toasted mustard seeds
½ teaspoon toasted fennel seeds
1 large fennel sliced
50 g cous cous
50 ml of strong vegetable stock
2 tbsp olive oil
2 tbsp butter
1 tbsp North African Chermoula spice (from Wildings @ the market)
Sea salt
Freshly cracked black pepper
Butter puff pastry (if using store bought, about 3 sheets)
Short crust pastry (if using store bought, about 3 sheets)
½ egg (for egg wash)

Method:
Place the celery, onion, lemon juice and zest, blood orange juice, herbs, seasoninig, seeds and fennel in a tagine or alternatively oven dish. Add fish and ensure that the fish is surrounded by all other ingredients.
Cover with foil if using an oven dish or cover with lid if using a tagine.
If using a tagine, place tagine on the stove top and cook on moderate heat for about 15 to 20 minutes or until the fish flakes when touched.
If using an oven tray cook the dish in a 180 degrees Celsius oven as above.
Meanwhile, boil vegetable stock. Pour this over the cous cous and cover this. Let it stand for 10 minutes.
Remove cover from the cous cous and pour over 2 tablespoons of olive oil and add a knob of butter.
Fluff the cous cous with a fork separating the grains, but do not over work (otherwise it will become mushy). Leave to cool.
Remove the fish from the oven or stove top and let cool under the lid or cover (keeping all juices in).
Next remove skin and flake fish by hand. Taste and add seasoning if required. Leave to cool.                                                                                                                  Butter or spray with canola oil 6 pie tins and line these tins with the short crust pastry, ensuring a little pastry hangs over the tin.
Spoon the cooled mix in and spread evenly.
Cover with puff pastry and crimp the pastry to your liking.
Make an egg wash with ½ egg and a little water or milk and glaze the pies with this egg wash. Decorate with puff pastry scraps or fresh herbs or seeds to your liking.
Bake the pies for about 15 - 20 minutes on 175 degrees Celsius in a fan forced oven or until the bottom of the pie is cooked (turn out quickly on a tea towel to inspect and turn back in the mould if not done yet).
Remove from oven, turn out the moulds and serve.

Bonne appetite... serves 6 fish pie lovers...

Culinary regards,
Filip Tibos
Catering and Restaurant Manager
The Big Cheese Catering Company