The Boathouse’s Fish Pie with Snapper and Truffle Oil

The Boathouse's Snapper Pie with Truffle OilThe Boathouse is a restaurant in Glebe, Sydney whose signature dish is this snapper pie. Their pie is so famous and so delicious that I’ve never ordered anything else when I’ve dined there, nor has anyone else I know. If I were them I would simplify life and just take everything else off the menu, apart perhaps from their freshly shucked oysters. It’s one of those genius recipes that combine a few ingredients and turns them into something magical. The fish in the pie is cooked in a simple sauce soubise which is a classical French sauce made from onions.  Now one wouldn’t normally think of pairing fish with a sauce soubise but it works incredibly well and topped with some truffle oil and buttery, flaky pastry it’s fish pie nirvana. The Boathouse serves their pie with a side of mash and a smoked whole tomato (another unusual pairing which again works a treat) but for ease, I prefer to serve it at home with some steamed green beans and home made crusty garlic bread to dip into the pie once the pastry has gone.

Ingredients – makes 4 individual pies

Fish Pie
600g snapper, skinned, de-boned and cut into 4 cm pieces
3 tablespoons best quality white truffle oil
1 onion, finely diced
1 packet of all pre-rolled, all butter puff pastry
1 egg, lightly beaten

Soubise Sauce
2 tablespoons butter
2 tablespoon olive oil
750g onions, thinly sliced
150ml fish stock, if you can’t find very good quality fish stock use chicken stock instead
400ml cream
Salt & freshly ground black pepper

For the soubise sauce , heat the butter and 1 tablespoon of the oil in a large heavy based saucepan. Add sliced onions and 1 teaspoon sea salt and cook, stirring occasionally, over medium-low heat for 30 minutes or until onions are very soft and golden, you want to achieve a nice deep colour on the onions without scorching them. Add the stock and simmer until reduced by half . Add cream and simmer until reduced by half, then remove from heat and cool.

For the fish pie, preheat oven to 220C. Heat the remaining olive oil in a small saucepan and cook the finely chopped onion, stirring occasionally over medium heat for 10 minutes or until soft. Process cream mixture in a food processor until smooth, then transfer sauce to a bowl. Stir in chopped onions and season to taste with sea salt and freshly ground black pepper. Spoon 2-3 tablespoons of soubise sauce into the base of 4 ovenproof dishes and add a layer of snapper pieces.

Drizzle with some truffle oil and repeat layers to fill each dish 2cm from top. Place the pastry on a lightly floured surface and cut out pieces that are 3cm larger than your dishes. Cover pies with pastry, pressing pastry to side of dish and brush with beaten egg. Bake for 20 minutes or until pastry is golden and puffed. Stand pies for 5 minutes before serving.

Boathouse Snapper Pie with Truffle Oil

14 thoughts on “The Boathouse’s Fish Pie with Snapper and Truffle Oil

  1. Pingback: boathouse menu glebe | Blog

  2. Thank you for this recipe – we tried it over the weekend and it turned out amazing! We have been to the Boathouse a few times and always loved the snapper pie there. So happy that now we are able to cook it easily at home. Thank you again!

  3. One of my favourite recipes. Normally I serve this dish in a traditional lions head ramekin with rocket around the base, which can be added to the pie once you have cracked to puff pastry providing additional texture and flavour.

  4. Hello MwM, While savouring the fish pie at the Boathouse, I thought, I bet someone’s blog has this recipe and it’s yours ! I’ve just done an inspired version with chicken, as practice, until I find some snapper. So damn delicious. Thank you lovely for this recipe and the blog is amazing. Coming back for more, CC x

    • Hi CC, how funny that you should think that and then find my blog as a result! So glad you “dropped” in and love the idea of using chicken in the pie rather than fish – some people in my family don’t like seafood and I never thought of doing a chicken version as an alternative.

    • Hi Raj, glad you enjoyed the recipe! At the boathouse this pie is served with mashed potato and a smoked whole tomato – sounds weird I know but it works! I find the mashed potatoes too heavy so I serve it at home with toasted garlic bruschetta (basically good quality artisan bread sliced and drizzled with olive oil then baked until toasted and crisp and rubbed with a garlic clove). I love dunking the bread into the sauce of the pie. I also do a side of simple steamed green beans.

    • Hi Patrick, I actually use chicken stock instead of fish stock as I like the fish flavour to be quite subtle. Not sure where you live but I buy any brand that is free range. Maggie Beer has a nice one and actually the supermarkets now also stock more premium stocks. Puff pastry I buy all butter. Pampas has a nice one as does Careme. As far as truffle oil goes – you get what you pay for so the more expensive the better the flavour and aroma. Check the ingredients to make sure it has real white truffle in it. Hope you try the recipe and that you enjoy it!

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