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Oyster and Rockfish Pot Pie
Recipe courtesy Chef Lynn Crawford, 2009
- Total Time:
- 1 hr 5 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 45 min
- Level:
- Easy
- Yield:
- 6 servings
Ingredients
- 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
Directions
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.