Seafood Pie 2-1/2 pounds salmon or halibut 1-1/2 pound medium raw shrimp with shells 2 cups chopped celery leaves and tops 1-1/4 cups dry white wine 3 bay leaves, crumbled 3/4 cup water 4 pounds mussles, scrubbed 1/3 cup butter 3 medium onions, chopped 4 cups sliced mushrooms 1/2 cup all-purpose flour 3/4 teaspoon ground ginger 3/4 teaspoon ground nutmeg 3/4 teaspoon salt 3/4 teaspoon pepper 3/4 cup whipping cream 1/2 cup chopped fresh parsley 1 teaspoon thyme 1 (397 gram) package frozen puff pastry, thawed 1 egg yolk Cut fish into 1-1/2-inch cubes, reserving skin and bones. Peel and devein shrimp, reserving shells. Set aside. In a large saucepan over medium heat, combine fish skin and bones, shrimp shells, celery, wine, bay leaves and water. Bring to boil; add mussles. Cover and cook just until mussles open, about 7 minutes. Discard any mussles that dont open. Using a slotted spoon, transfer the open mussles to a bowl and cool until they can be easily handled. Remove the mussles from their shells; discard shells and transfer the mussles to a clean bowl. Strain the liquid through a fine strainer into a clean saucepan; bring to boil. Add shrimp; reduce heat, cover and simmer until pink, about 2 minutes. Using a slotted spoon, transfer shrimp to the bowl with the mussles. Return liquid to boil and add fish. Reduce heat and simmer until fish flakes when tested with a fork; about 4 minutes. Using a slotted spoon, transfer the fish to the bowl with the shrimp and mussles. Pour remaining liquid into a measuring cup, adding water if necessary, to make 2-1/4 cups. Set aside. In a saucepan, melt butter over medium heat. Add onions and mushrooms; cook until softened, about 6 minutes. Stir in flour, ginger, nutmeg, salt and peper. Cook, stirring costantly, for 1 minute. Gradually stir in liquid. Bring to a boil, stirring constantly, cool until thickened and slightly reduced, about 5 minutes. Stir in cream, bring to a boil and remove from heat. Stir in parsley and thyme. Spread seafood mixture evenly in a 9 x 13-inch glass baking dish; cover with sauce. Pre-heat oven to 400 F. Cut out and set aside 1 square of puff pastry. On a lightly floured surface, roll out remaining puff pastry to fit the baking dish. Brush the rim of the baking dish with water. Cover completely with pastry, pressing down edges. Cut a few vents in the top to release steam. Roll out reserved pastry to 1/4-inch thick. Cut into fish shape. Whisk egg yolk with 1 tablespoon water; brush over underside of fish-shaped cutout. Place cutout in the center of the pie crust. Brush remaining yolk mixture over top of pie crust. Bake 40 minutes or until pastry is golden and crisp on top.
Posted on: Thu, 24 Oct 2013 14:33:39 +0000
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