SEAFOOD POT PIE
SEAFOOD POT PIE
4 medium potatoes, ½” dice (about 4 cups)
2 cups fish stock
1 stick butter (½ cup)
1 large leek, chopped white and light green parts
¾ cup flour
1 cup white wine
1 cup heavy cream
1 cup milk
1 lb. raw salmon filet, skinned and chopped into 2” chunks
1 lb. raw medium shrimp, peeled and deveined
½ lb. raw scallops, cut in half if they are large
1 cup cooked lobster meat, cut into bite size pieces
2 tsp. fresh dill, chopped
1 Tbs. fresh tarragon, chopped
1 Tbs. lemon zest
2 tsp. salt
1 tsp. black pepper
1 ½ cups frozen peas, thawed
2, 10” Pie crusts
1 egg yolk
Place chopped potatoes in a medium sauce pot with the fish stock and boil together until potatoes are fork tender. Drain potatoes, but reserve the stock (should be about 1 cup).
In a large skillet, melt the butter and add leeks. Cook over medium heat until tender and fragrant. Add flour to the pan, mix to form a roux and cook for 1 minute. Slowly whisk in 1 cup of the white wine and 1 cup of the reserved stock until a rich thick sauce begins to form. Add heavy cream and milk gradually until a thick velvety gravy coats the back of a spoon.
Gently fold in the salmon chunks, shrimp, scallops, lobster, dill, tarragon, lemon zest, salt, and black pepper, stirring to combine. Cook for 2 minutes just until the seafood starts to get firm, but is not cooked through. Stir in the peas and test for seasoning. Set filling aside to cool.
Roll out bottom crust and place in a 10” pie plate. Add the filling to the plate and roll out to the top crust. Place top crust over the mounded filling and crimp edges. Cut vents in the top and brush with egg wash (egg yolk + 1 tsp. water).
Bake at 375 degrees for 45 minutes to 1 hour, until golden brown and bubbly. Let rest for 20 minutes before cutting to set. Devour!