Gluten-Free Fish Pie

I came up with this dish on a cool, wet spring day. I was cooking for this couple that
can't eat gluten and it seemed the perfect day for something like a chicken pot pie.
So, I started trying to come up with ways to create the texture and flavor of pastry
dough. This is what I came up with, and it's a fun take on a classic. Even if you can
eat gluten, this is something you should try. Leaving the fillet whole will prevent this
fish from being over-cooked. If you want, you can replace the parsnip ribbons with
pastry dough and do all of the same things. Enjoy!

4 nice sized fillets of white fish- Use either flounder, halibut, monk, or cod
1 medium sized whole fennel- Slice the bulb paper-thin and remove the leaf
parts from the stalks and cut the stalks into pieces.
4 parsnips- Using a veggie peeler, make ribbons of the outer part of the parsnip
and then thinly slice the inner part of the parsnip.
2 cloves of garlic- minced
1 medium shallot- finely chopped
3 cups chicken stock
1 T unsalted butter- plus extra for greasing the ramekins
1 pint heavy cream
1 egg- beaten with 1 T of water added to make an egg wash
Salt and pepper- for seasoning

4 large ramekins

Pre-heat oven to 400 degrees. Melt butter in a medium sized pan over medium
high heat. When butter is melted (but not browning), add the garlic and shallots
and season with salt and pepper. Sauté for 1 min then add fennel stalks. Sauté the
fennel mixture for 3 more mins, add the chicken stock, and bring to a boil. Turn heat
down to medium and add heavy cream. Bring to a boil then turn the heat down once
more to a simmer. Make sure the cream does not get to hot and curdle. Grease the
bottom and sides of the ramekins then place a layer of the parsnips on the bottom
of each ramekins then a layer of fennel and repeat. Season the fillets of fish with salt
and pepper and place one fillet in each ramekin. Place another layer of fennel on top
of the fillets and then add the fennel cream mixture slowly in each ramekin. Layer
the parsnip ribbons on top of everything the season with a bit of salt and pepper.
Very gently brush the egg wash over the top of the parsnip ribbons. Place ramekins
on a baking sheet and gently put them in the oven. Bake for 45 mins or until the top
is golden brown and the cream is bubbling. Take them out of the over and let cool
for 5 mins. This is great served with a fresh side salad. Enjoy!