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White Fish Pot Pie

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White Fish Pot Pie



Ingredients :

  • 1 sheet frozen puff pastry
  • thawed
  • 1 ½ pounds mahi mahi
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 medium russet potato
  • peeled and cubed
  • 3 stalks celery
  • halved lengthwise and sliced
  • 1 large carrot
  • diced
  • 2 medium leeks
  • halved lengthwise and sliced
  • 2 cloves garlic
  • minced
  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup sour cream
  • ½ medium lemon
  • juiced
  • 1 teaspoon Dijon mustard
  • ¼ cup chopped fresh parsley
  • ⅛ cup chopped fresh chives
  • 1 medium egg
  • beaten
  • Methods :

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut pastry into 6 rectangles and place on a baking sheet.
  • Bake in the preheated oven until puffed and golden, 15 to 20 minutes. Remove from the oven; leave the oven on.
  • Meanwhile, cut mahi mahi into 1 inch pieces. Season with a pinch of salt and pepper.
  • Heat olive oil in a large pot or Dutch oven over medium heat. Add potato, celery, and carrot. Cook, stirring occasionally, until just tender, about 8 minutes. Add leeks and let soften, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add butter.
  • When butter has melted, add flour and whisk for 1 minute. Slowly whisk in milk and water, then add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil.
  • Reduce heat to a simmer, and cook until mixture thickens slightly, 3 to 4 minutes. Whisk in sour cream, lemon juice, and Dijon. Add fish and cook over low heat until fish flakes easily with a fork, 7 to 8 minutes. Stir in parsley and chives and remove from the heat.
  • Transfer fish mixture to a 2-quart pastry dish. Place pastry rectangles on top, and brush each one with beaten egg.
  • Return to the oven and bake until pastry is puffed and golden brown and filling is bubbly, about 10 minutes. Let stand for 5 minutes before serving.
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