Alaskan Halibut Cheeks and Fennel Pie Recipe

Servings: 4

Ingredients:

• 1 qt fish stock
• 1 pound Halibut cheeks, trimmed and halved if large
• 6T butter
• ¼ c flour
• 2 bulbs of fennel
• 2 t chopped parsley
• ¼ c cream
• 4 medium Idaho mashed potatoes with about 4 T butter mixed in. Held hot.
• 2 T unseasoned breadcrumbs

Preparation:

Preheat the oven to 350 F.

1. Quarter the fennel bulb then cut into 1/2” pieces, separating the layers once cut.
2. Bring the fish stock to the boil and cook the fennel in it for 6-7 minutes
3. Remove fennel with a slotted spoon and let cool on a at room.
4. Add the halibut cheeks to stock and simmer for 2-3 minutes.
5. Remove with a slotted spoon. Strain and reserve the stock.
6. Melt the butter in a saucepan, stir in the flour; continue stirring on a low heat for 30 seconds.
7. Gradually whisk in the hot stock, season, then simmer gently for 30-40 minutes, before adding the cream.
8. Cook sauce over a low flame until thick.
9. Mix the monkfish cheeks, fennel and parsley with the sauce, then transfer to a large pie dish or individual casseroles.
10. Season the mashed potato, then spoon it on to the pies and scatter the breadcrumbs over.
11. Bake for 20-30 minutes until browned and the filling is hot.