Wild Alaska Pollock Fish Pie
Here’s a fish dish worthy of a celebration. Easily put together in a few simple steps, this traditional fish pie features Wild Alaska Pollock bathed in a leek and tarragon flavored white sauce and covered with a lid of crisp and golden puff pastry.
Per Serving: 1180 calories; 75g fat; 90g carbohydrates; 30g protein; 100mg cholesterol; 620mg sodium
*This information is calculated. Data is based on laboratory analysis, information from ingredient suppliers and USDA Standard Reference values. This information is believed to be accurate, but no warranty is implied.’
- 1 Whole Onion
- 3 Each Whole Cloves
- 3 Cups Whole Milk
- 1 Package Whole Milk
- 2 Each Leeks (cut into 1/2-inch pieces)
- 1-2 Tablespoons Olive Oil
- 6 Tablespoons Butter
- 4 Tablespoons All-Purpose Flour
- 1 Cup White Wine
- 2 Tablespoons chopped Tarragon
- 2 Tablespoons chopped Parsley
- 2 Cups Frozen Peas
- Zest of Whole Lemon
- 2 sheets Packaged Puff Pastry
- 1 Each Egg (beaten)
Preheat oven to 425° F.
Cut onion in half. Push cloves into one half and set aside. Dice the remaining half.
Pour milk into a large sauté pan; add clove-studded onion. Bring to a low boil. Reduce to a simmer and add Wild Alaska Pollock. Simmer gently, for about 5 minutes or until the fish is just cooked (opaque, but not falling apart). Remove fish from pan and set aside to cool slightly. Strain the warm milk into a cup and set aside to use for the Béchamel sauce.
Heat 2 tbsp butter with olive oil in a small frying pan and sauté diced onion and leeks for 4–5 minutes, until softened but not browned. Set aside.
Melt 4 tbsp butter in a medium sized pot and whisk in flour until a thick roux forms. Slowly add warm milk, whisking constantly. Add wine and simmer on low heat for 5 minutes until sauce is thickened. Add salt & pepper to taste. Stir chopped herbs and lemon zest into sauce. Add onion and leek mixture, then peas. Carefully place fish into mixture. Spoon fish mixture into bottom of oven-proof pie dish (17” oval or 9”x13” rectangular). Cool mixture completely in refrigerator.
On floured surface, roll out first puff pastry. Cut out a fish design, keeping the dough scraps, for later step. Set in refrigerator while you work on the rest.
Remove dish with filling from refrigerator. Brush egg wash around edge of the baking dish.
Roll out the second sheet of pastry. Using the scraps from the first pastry, create a pastry ring to fit on the edge of the pie dish to create a ledge (this will prevent the pastry from collapsing when it bakes). Brush more egg wash over the top of the “ledge”. Drape the rolled-out puff pastry over the pie. Trim the edges, then brush entire surface with egg wash and add decoration on top; egg wash decoration once on the pie. If desired, use a fork around the perimeter for more design.
Place in oven for 10-15 minutes, or until the pastry begins to brown. Helpful tip: place pie dish onto a baking tray to catch any of the mix that bubbles over when cooking! Reduce temperature to 350 and bake for another 30 minutes until surface is golden brown and inside is bubbling. Enjoy!
Serving suggestion: serve with boiled new potatoes and a fresh green salad.
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