Cole's Fish Pie
1 med. carrot, peeled and quartered
lengthwise
!/2 cup white win
1 bouquet garni (bay leaf, fresh thyme,
parsley
Large pinch salt
celery and leek tied
together
8 oz. skinless cod filets
2 pounds potatoes, peeled and cut into
chunks
8 oz. skinless haddock filets
8 tablespoons butter ( 1
stick)
8 oz skinless salmon filets
2 tablespoons
saffron
1 cup light crème or as needed
1/4 cup all purpose
flour
5 oz cooked peeled shrimp
grated nutmeg
In a deep covered skillet, combine carrot, wine,
salt & bouquet garni and 1/2 cup water to a boil turn off heat and set aside
Bring a pot of lightly salted water to a boil and add potatoes. Mashed
cooked potatoes with six tablespoons of butter.
Heat oven to 375 degrees. Put cod and haddock into skillet with carrot and
bring to simmer for 3 min. Transfer fish to a plate
add salmon and poach for 3 min. transfer to plate with other fish. Discard
carrot and reserve bouquet garni. Strain liquid into measuring cup, add enough crème to make 2 cups liquid.
place a saucepan over low heat and melt 2 tablespoons butter. stir in flour
and mace stir for a few minuets. remove pan from heat Slowly stir in crème mixture until smooth. Return pan to heat and add bouquet
garni. Stir until thick about 5 min.
Butter a 9-inch square baking pan and distribute cooked fish evenly breaking
into large chunks, scatter shrimp in pan. Dicard bouquet and pour mixture over
all. Pour mash potatoes evenly over the top, covering edges so pie will not
bubble. Place pot on baking sheet, sprinkle nut meg over pie. Bake at 375
degrees for 20-40 min.
Seafood Sauces
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