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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