Peppercorn Fish Pot Pies

EQUIPMENT: 6 x 1½ cup-capacity ovenproof ramekins or baking dishes. Fit a piping bag with an 11mm star-shaped nozzle

PEPPERCORN SAUCE: Put the black peppercorns in a mortar and pestle and crush until coarsely ground, but not too fine. Set aside.

Heat the oil and butter in a large heavy-based frying pan over a medium-high heat. When the butter starts to foam, add the shallots and cook for 1 minute or until lightly golden, then add the garlic and cook for another minute, then add both the peppercorns. Pour in the brandy and carefully tilt the pan towards the flame to ignite the alcohol (or use a lighter). When the flames have subsided, add the wine and simmer until reduced by half. Add the stock and simmer again until reduced by half. Add the cream and simmer until reduced to the consistency of pouring cream. Season to taste with salt then set aside.

POTATO TOPPING: Put the potatoes in a large pot of salted cold water. Bring to boil. Boil for 10–12 minutes, or until tender. Drain well and press the potatoes through a potato ricer or a metal sieve into a bowl. Add the butter, cream and egg yolks and fold until combined. Season with salt and pepper. Set aside to cool.

FILLING: Heat the oil and butter in a large frying pan over a medium heat. Add the leek, fennel slices and garlic and cook, stirring occasionally, until softened. Add the Pernod, if using, then slightly tilt the pan to catch the flame (or use a lighter). Cook until flame disappears. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine, bring to the boil and cook for 1–2 minutes. Add the fish stock and reduce by half. Stir in the peppercorn sauce. Return to the boil, then add the fish, peas and fennel fronds and stir to combine. Season with salt and pepper and remove from heat. Stir in the parsley.

Preheat the oven to 200°C fan bake.

TO ASSEMBLE: Divide the filling between the ramekins. Spoon the potato topping into the piping bag, then pipe over the top of the filling. Put the ramekins on a large oven tray and cook for 15–18 minutes, or until the topping is golden brown and the filling is bubbling underneath. Leave to rest for 5 minutes before serving. MAKES 6 POT PIES

COOK’S NOTES: Snapper can be replaced with other firm white fish e.g. ling, barramundi or dory.

For a change, omit the potato topping and put a square of puff pastry over the top of each ramekin. Brush with beaten egg and bake until golden brown and crisp.