3.05.2013

Fisherman's Pie Recipe




 This great dish is one of those all time favorites at our house. It's even better when you serve it the next day! Please remember that this recipe is a guide. Feel free to add more mushrooms, onions, or garlic according to taste. The parsley could also be substituted for, or mixed with tarragon or dill.  I hope that you enjoy this dish as much as we have.

Ingredients

2 lb/900 g White Fish Fillets, Haddock or Cod
2/3 cup Dry White Wine
1/2 to 1 cup Chopped Fresh Parsley
7 tbl Butter
1 cup Small Mushrooms, Sliced
1/2 Cooking Onion, Finely chopped
2 Cloves Garlic,Finely Chopped
6 oz/175 g Cooked Shelled Shrimp
1 can Whole Baby Clams, Drained and Rinsed
1/3 cup All purpose Flour
1/2 cup Heavy Cream 
2 lb/900 g Russet Potatoes

Preheat your oven to 350 degrees. Grease an 8 cup baking dish. Fold the fish fillets in half. If you're using fish that has been frozen squeeze out any extra water. Place the fillets in the dish, pour over the wine, season with salt and pepper and sprinkle over the parsley. Cover with foil and bake in the preheated oven for 15 minutes or until fish starts to flake. Strain off the liquid and reserve in a measuring cup. It needs to measure 1 cup. Increase the oven temperature to 425 degrees.
Melt 2 to 3 tbl of the butter in a skillet. Over medium heat saute the mushrooms, onion and garlic. Spread over the fish. Top this with the shrimp and baby clams.
For the Sauce: Melt 4 tbl of the remaining butter in a small saucepan. Add the flour. Cook this mixture over medium heat stirring constantly for 3-4 minutes.This is your roux.
Remove from the heat and gradually add the 1 cup of reserved cooking liquid. Stir this constantly until well blended. Return to the heat and slowly bring to the boil while stirring constantly until thickened.
Remove from heat. Add the cream and season to taste with salt and pepper. Pour over the fish in the baking dish and smooth over the surface.
Bring a large pot of salted water to the boil, add the potatoes and cook until done. Drain well and mash until smooth. I always add some butter, cream and salt and pepper.
I grate some Romano or Parmesan cheese over the sauce and fish mixture. Then pile or pipe the potatoes on top. Sprinkle a small amount of sharp cheddar on top of the potatoes. Return the dish to the oven at 425 degrees for about 20 minutes. It needs to heat through. To finish this dish I like to turn the oven to broil to brown up the potatoes and melt the cheese.Bon Appetit



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