50 gmbutter,plusextramelted
forbrushing
2 mediumfennelbulb,
finelychopped
200 gmcrèmefraîche
2 tbspbabycapers
2 longgreenchillies,seeds
removed,finelychopped
55 gm(1/4cup)plainflour
1.2 kgskinlessfirm-fleshed
whitefish,cutinto3cm
pieces
2 sheets butter puff pastry1 Preheatovento220°C.Melt
butterin a fryingpanoverhigh
heat.Addfennelandcook,
stirringoccasionally,untilgolden
andcaramelised(5minutes).
Removefromheat,addcrème
fraîche,capersandchilli,season
totasteandstirtocombine.
2 Tossfishinflouranddivide
amongfour1½-cup-capacity
ovenprooframekins.Pourover
creammixture.Cutpastry
sheets to cover the top of eachramekin.Brushwithextra
meltedbutterandsprinkle
withcrackedpepper.
3 Placepiesona bakingtray
andbakeuntilgoldenand
puffed (15-20 minutes). Serve.Fish and fennel pot pies SERVES 4
40 GOURMET TRAVELLER