Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Halve and thinly slice the
Potatoes (4)
.
Step 3
Heat
Vegetable Stock (480 mL)
and when it's boiling, add the
Swordfish Fillet (1)
with its skin removed,
Salt (1 pinch)
,
Ground Black Pepper (1 pinch)
and
Fennel Pollen (1 pinch)
. Braise for about 10-20 minutes, depending on the thickness of the fish.
Step 4
Heat a skillet and add the
Butter (30 g)
.
Step 5
When the butter starts to brown, add sliced potatoes,
Salt (to taste)
,
Ground Black Pepper (to taste)
and
Fennel Pollen (1 pinch)
. Cook for about 7 minutes over medium-low heat, stirring occasionally.
Step 6
Add
Zucchini (1)
and cook for about 6 minutes more, with a dash more salt, pepper, and fennel pollen.
Step 7
Add
Garlic (1 clove)
and cook for 1 minute more. Taste and adjust seasoning if needed.
Step 8
Divide
Pie Crust (1)
into 3 equal pieces and roll them out. Place them on a baking sheet.
Step 9
Divide potato mixture between the three crusts and spoon onto one side. Top with
Tomato (1)
and the fish. Sprinkle with a bit more salt, pepper, and fennel pollen.
Step 10
Fold the non-topped side of the crust over the fish and veggies. Press edges down and crimp to seal with a fork. Pierce the top a few times with the fork.
Step 11
Beat the
Egg (1)
and brush the pastry with it. Sprinkle with
Coarse Sea Salt (to taste)
.
Step 12
Bake for 25-30 minutes on a rack placed in the top third of the oven.
