Red Snapper and Pineapple Pie
Cut the red snapper fillet into bite-sized pieces and sprinkle with half of the lemon juice. Thaw the puff pastry. Peel the onion and finely chop. Chop the leeks finely.
For the sauce, heat butter in a pan and fry the onion and leek in it until soft. Sprinkle with flour, pour in the milk and coconut milk, and season with lemon juice, salt and white pepper.
Chop the pineapple pulp finely and mix into the sauce.
Place the snapper pieces in a buttered baking dish and cover with the sauce. Roll out the puff pastry as per the size of the baking dish and place over the snapper and sauce in the baking dish. Brush the pastry with melted butter and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 30-40 minutes.