Latchet Fish & Fennel Pie


Preparation time

Cooking time


2 x 200g Ferguson Australia Latchet, cut into 3-4cm chunks
2 tablespoons olive oil, plus extra for drizzling
1 small fennel bulb, thinly sliced
1 leek, thinly sliced
4 cloves garlic, thinly sliced
8 sprigs thyme
2 tablespoons butter
2 tablespoons flour
1/3 cup white wine
250ml milk
250ml fish or chicken stock
2 cups mashed potato (or substitute puff pastry)

Latchet Fish & Fennel Pie

Preheat oven to 200C.

Heat a large pan over medium high heat. Add olive oil, fennel and leek.

Cook for 4-5 minutes or until softened, then add garlic, thyme and butter.

Cook for a further 1-2 minutes then stir in the flour.

Pour in the white wine, bring to the boil then stir in milk and stock.

Bring to the boil and cook until slightly thickened.

Season well with salt and pepper then remove from heat.

Stir in latchet then spoon mixture into an oven-safe dish.

Top with mashed potato, drizzle with olive oil, then transfer to the oven.

Bake for 10-15 minutes or until fish has cooked and potato has turned lightly golden brown then serve.

Recipe by Callum Hann