Snapper Pie with Slow Braised Green Beans & Kataifi
Ingredients
- 150 grams unsalted butter
- 2 brown onions
- 3 cloves garlic
- 1 kilogram green beans
- 1 large fennel bulb
- 125 millilitres water
- 50 millilitres verjuice
- sea salt
- white pepper
- 1 bunch flat leaf parsley leaves
- 1 teaspoon sugar
- 180 grams snapper fillet x 4 pieces
- 8 anchovy fillets
- 50 grams capers
- 3 tomatoes
- 200 grams kataifi pastry
- 50 grams sesame seeds
Instructions
- In a large heavy pan, sauté the onions and garlic in 100 g (3 ½ oz) butter over a low heat for half an hour until soft and lightly golden.
- Add the sliced beans, fennel, water, verjuice, sugar, salt and pepper to taste.
- Cover and braise for 2½ hours, stirring occasionally.
- Add the parsley and cook for another 10 minutes.
- Allow to cool well.
- Divide the beans between 4 baking dish.
- Nestle a snapper fillet onto of each dish, then the tomatoes, capers and anchovies.
- Season to taste.
- Pull apart the kataifi.
- Melt the remaining butter and toss though the katafi and sesame seeds.
- Divide into 4 and Cover each dish with the prepared kataif.
- Pat down lightly.
- Bake in a preheated 180 ℃ / 320 ℉ oven for 20 minutes.
Notes
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