OYSTER AND ROCKFISH POT PIE

Oyster and Rockfish Pot Pie image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 22

3 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup button mushrooms, quartered
1/2 cup medium-diced potatoes
1/4 cup medium-diced carrots
1/4 cup medium-diced leeks
3 stalks celery, medium diced
2 cloves garlic, finely chopped
1 small onion, medium diced
1/4 cup all-purpose flour
1 cup white wine
3 cups fish stock
1 cup heavy cream
1 pound rockfish, skinned and cut into 1-inch cubes
2 dozen oysters, shucked
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 lemon, juiced
Salt and freshly ground black pepper
6 large puff pastry rounds, chilled (1/8-inch thick and 4 inches round)
1 egg, beaten

Steps:

Preheat the oven to 395 degrees F.
Heat the olive oil and butter in a large saucepot over medium-high heat. Saute the mushrooms, potatoes, carrots, leeks, celery, garlic and onions for about 5 minutes. Add the flour to the vegetables to coat well, and then add the white wine. Continue to cook over medium heat for 3 minutes. Add the stock and cream and stir until smooth. Simmer on low heat until the vegetables are tender, about 15 minutes. Add the rockfish, cook for 5 minutes, and then add the oysters, herbs and lemon juice. Season with salt and pepper.
Divide the mixture into 6 large ovenproof ramekins and cover with the rounds of chilled puff pastry. Brush the tops of the pastry with the beaten egg and bake until golden brown, about 15 minutes.

There are no comments yet!

Name

Message