• New Year's Party Food-05

    From Dave Drum@1:3634/12 to All on Fri Dec 23 17:41:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Feast Of The Seven Fishes Pie
    Categories: Seafood, Pastry, Vegetables, Wine, Herbs
    Yield: 8 servings

    6 tb Unsalted butter
    2 lg Leeks; white & lt green
    - parts only; halved, thin
    - sliced
    2 ts Kosher salt
    1 cl Garlic; minced
    2 Anchovies, minced
    1/2 c Dry white wine or dry
    - vermouth
    1/4 c A-P flour; more for rolling
    - out pastry
    3/4 c Chicken stock
    1/2 c Clam juice
    1 lb Mixed mild fish fillets; in
    - 1 1/4" cubes
    1/2 lb Large (U-20) shelled shrimp
    1/2 lb Large sea scallops; side
    - muscle removed
    1 c Frozen peas
    1 tb Chopped tarragon
    1 tb Chopped parsley
    2 tb Drained capers; chopped
    1 lg Egg
    1 lb Puff pastry; thawed
    1 c Sour cream; for serving
    - (opt)
    1 oz Salmon or trout roe or other
    - caviar (opt)

    Butter a shallow 1 1/2 quart baking dish or casserole.
    Melt 2 tablespoons butter in a large skillet over
    medium-high heat, then stir in leeks and 1 teaspoon
    salt, and cook until soft, stirring frequently, 5 to 7
    minutes. Stir in garlic and anchovies and cook 1 minute,
    until the anchovies dissolve. Add wine and bring to a
    boil, then let simmer until the wine evaporates almost
    completely. Remove from heat and scrape into a heatproof
    bowl.

    In the same skillet, melt remaining 4 tablespoons butter
    over medium heat. Whisk in flour and cook until pale
    golden, 1 to 3 minutes. Slowly whisk in chicken stock
    and clam juice, and bring to a simmer, whisking
    constantly. Simmer for 1 to 3 minutes until very thick
    (it will thin out as it bakes), then remove from heat.

    Pat the fish cubes, shrimp and scallops dry. Stir them
    into the sauce along with the sautéed leeks, peas,
    tarragon, parsley, capers and remaining 1 teaspoon salt.
    Spoon mixture into prepared dish.

    Chill uncovered, for at least 1 hour, and up to
    overnight.

    Before baking, heat oven to 425 degrees. In a small
    bowl, whisk together egg with 1 teaspoon water. On a
    lightly floured surface, unroll pastry dough. Roll it
    1/8" thick. Use a fish cutter or paring knife to cut out
    a fish from the center of dough. (Alternatively, you can
    cut circles from the dough and overlap them on top of
    the pie to look like fish scales).

    Place pastry on top of pie and trim edges, but don’t
    seal them (sealing impinges on the puffing). Brush egg
    wash all over pastry.

    Place pie on a rimmed baking sheet and bake until crust
    is golden, 30 to 40 minutes. Remove from oven and let
    cool for 5 to 10 minutes before serving. If you like,
    spoon the sour cream into a shallow dish, top it with
    the trout roe and serve it on the side for guests to add
    to the pie. Or spoon the caviar into the fish cutout on
    top of the pie and serve sour cream on the side.

    By: Melissa Clark

    Yield: 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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