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Snapper Pie with slow braised green beans, fennel and kataifi Like
Cooking time: Serves: Print A4 Rating:
20 mins 2 (as a main) Print 5x3 card Rate It Sign in to rate
Peter Conistis, head chef of Alpha Restaurant is widely regarded as the pioneer of modern Greek cuisine. Here, he shares one of his favourite recipes
Ingredients 150grms unsalted butter 2 brown onions, thinly sliced 3 garlic cloves, minced 1kg green beans, sliced 1 large fennel bulb, thinly sliced 125mls water 50mls verjuice sea salt and white pepper to taste 1 bunch flat leaf parsley leaves, chopped 1tsp sugar 4 x 180gm snapper fillets, skin off 8 anchovy fillets 50grms capers, rinsed well 3 tomatoes, peeled, quartered and seeded 200gms kataifi pastry 50grms sesame seeds
Method In a large heavy pan, sauté the onions and garlic in 100gms 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 180C oven for 20 minutes. Author:
Peter Conistis, head chef of Alpha Restaurant
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