English Seafood Pie Recipe
English Seafood Pie is satisfying yet very delicious recipe. The English seafood pie gets its unmatched taste from combination of seafood like scallops, cods and shrimp and vegetables like carrots, and mushroom mixed in mixture of clam juice, wine, and bouquet garni, flavored with lemon juice. The English Seafood Pie is inspired by many restaurants all over the world.
Ingredients
9 tablespoons unsalted butter
1 cup minced onions
1/2 cup sliced celery
1/3 cup minced carrots
1/4 pound mushrooms, sliced
1 cup bottled clam juice
1/2 cup dry white wine or dry vermouth
Bouquet garni
1 pound large shrimp, shelled, deveined, and halved lengthwise
1/2 pound sea scallops, halved if large
3/4 pound cod
1 1/2 cups milk
4 tablespoons flour
1/4 cup heavy cream
1/4 cup freshly grated
Parmesan cheese
1/4 cup minced fresh parsley
2 teaspoons Dijon style mustard
Freshly grated nutmeg to taste
Lemon juice to taste
Salt and pepper to taste
For the topping:
2 1/2 pounds baking potatoes
3/4 cup cream or milk
4 tablespoons unsalted butter
Salt and pepper to taste
1 tablespoon bread crumbs
1 tablespoon Parmesan cheese
Paprika to taste
3 tablespoons melted unsalted butter
Directions
Melt 3 tablespoons of the butter over moderately low heat and cook the onions, celery, carrots, and mushrooms, covered, for 8 to 10 minutes or until the onion is soft.
Add the clam juice, the wine, and the bouquet garni.
Bring to a simmer and stir in the shellfish.
Bring back to a simmer, stirring, and remove pan from heat.
In a shallow baking dish poach the cod in the milk seasoned with salt and pepper over low heat for 5 minutes, or just until it flakes when tested with a fork.
With a slotted spoon transfer the cod to a dish, reserving the milk, and let cool.
Skin, bone, and flake the cod and transfer to a bowl.
Drain the shellfish and vegetables, reserving the liquid and cheesecloth bag, and add to the bowl containing the cod.
Combine the poaching liquids and add enough water to measure 3 1/2 cups.
In a saucepan melt the remaining butter, add the flour and cook over moderately low heat, stirring, for 3 minutes.
Add the reserved liquid and cheesecloth bag and simmer, stirring occasionally, for 20 minutes.
Remove cheesecloth bag.
Strain through a fine sieve into a bowl and add the heavy cream, cheese, parsley, mustard, nutmeg, lemon juice, and salt and pepper.
Combine the shellfish and cod with the sauce and correct seasoning.
Transfer to a buttered baking dish.
Add the clam juice, the wine, and the bouquet garni.
Bring to a simmer and stir in the shellfish.
Bring back to a simmer, stirring, and remove pan from heat.
In a shallow baking dish poach the cod in the milk seasoned with salt and pepper over low heat for 5 minutes, or just until it flakes when tested with a fork.
With a slotted spoon transfer the cod to a dish, reserving the milk, and let cool.
Skin, bone, and flake the cod and transfer to a bowl.
Drain the shellfish and vegetables, reserving the liquid and cheesecloth bag, and add to the bowl containing the cod.
Combine the poaching liquids and add enough water to measure 3 1/2 cups.
In a saucepan melt the remaining butter, add the flour and cook over moderately low heat, stirring, for 3 minutes.
Add the reserved liquid and cheesecloth bag and simmer, stirring occasionally, for 20 minutes.
Remove cheesecloth bag.
Strain through a fine sieve into a bowl and add the heavy cream, cheese, parsley, mustard, nutmeg, lemon juice, and salt and pepper.
Combine the shellfish and cod with the sauce and correct seasoning.
Transfer to a buttered baking dish.
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