FISH AND SEAFOOD POT PIE
4 cups (1 L) water
¼ cup (60 ml) white vermouth
1 lemon, thinly sliced
1 bay leaf
1 lb (500 g) wild pink salmon fillet
1 lb (500 g) firm, white fish, such as halibut or haddock
½ lb (250 g) scallops, heel removed
½ lb (250 g) medium-sized prawns, shelled and deveined
4 tbsp (60 ml) butter
6 tbsp (90 ml) all-purpose flour
1 tsp (5 ml) lemon juice
¼ tsp (1 ml) each, salt, black pepper and nutmeg
1 tbsp (15 ml) finely chopped fresh dill
3 cups (750 ml) mashed potatoes
- Preheat oven to 400 F (200 C).
- In a large saucepan add water, vermouth, lemon and bay leaf. Bring to a boil; reduce heat to simmer. Add salmon and poach, covered, for 4 to 5 minutes, or until desired doneness. Remove with a slotted spoon to a large bowl and reserve. Repeat with white fish, simmer in hot broth and add to bowl once cooked. Poach scallops for 2 minutes in poaching liquid and remove with slotted spoon to bowl. Repeat with prawns.
- Once all seafood has been poached, strain poaching liquid through a finemeshed sieve set over a bowl and reserve. When salmon and white fish have cooled, remove from bowl and discard skin. Break fish into chunks.
- To prepare sauce, in a large saucepan melt butter over medium heat. Add flour and whisk in until smooth. Cook for 2 minutes, whisking constantly. Gradually whisk in 2 cups (500 ml) of reserved poaching liquid until smooth. Increase heat to medium and bring mixture to a simmer, whisking constantly. Remove pan from heat and whisk vigorously to break up any lumps. Add lemon juice, salt, pepper, nutmeg and dill and stir well.
- Gently fold fish, scallops and prawns into sauce and pour into a 12 cup (3 L) baking dish. Top with mashed potatoes, spreading evenly using the edge of a spoon to create scallop shapes in the surface (like fish scales) making sure potatoes are level for even browning during baking.
- Bake, uncovered, for 35 to 40 minutes until top is golden and filling is bubbly.