Geek Chef

I cook, I talk, I geek

Adaptation February 3, 2010

Filed under: Food — geekchef @ 3:12 pm
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I had a joint birthday lunch with my mom at the De Young Museum in San Francisco. She had the seafood pot pie and really enjoyed it, so I figured I’d work up a recipe for her – and you.

Seafood Pot Pie

1/2 pound shrimp, shelled and cleaned
1 filet of salmon, cut into chunks
10 large sea scallops
6 ounces of crab meat
1 cup dry white wine
10 baby red potatoes
1/2 cup chopped parsley
1 finely chopped leek (white and pale green parts only)
1 diced fennel bulb
1 8-ounce bottle clam juice
2 tablespoons fresh thyme
2 bay leaves
1 cup heavy cream
2 large egg yolks

Crust:
2 cup sifted flour
pinch of salt
1/2 cup butter or shortening
4-6 teaspoon ice water

Sift flour and salt, cut in butter or shortening with knives or dough blender until dough is in chunks,  like small peas, not too small or the crust will be crumbly. Sprinkle in cold water a little at a time while tossing lightly with a fork to form a ball. Chill until ready to roll.

Boil potatoes in water for about 15 min, potatoes should be slightly tender but not completely done. Cut potatoes into quarters, sprinkle with salt and pepper and sauté in a large saucepan with olive oil. When potatoes are slightly golden on the edges, add leeks and fennel, adding more oil if necessary. When fennel and leeks are soft add wine and clam juice and lightly scrape the pan to loosen any bits on the bottom.  Add bay leaf and thyme and let fluids cook down.

Preheat the oven to 350 degrees. Mix cream and egg yolks. When liquid has cooked down a bit, add the seafood and cream mixture. Lower heat to low and let sit while rolling out the dough.

Take dough from fridge and roll out into a large circle about 1/4 inch thick. I recommend rolling out onto a piece of parchment paper, it makes it easier to transfer to the pie.

Pour seafood stew into a large ramekin, casserole or oven safe container and place dough on top. Push edges of the dough against the dish to seal and place in oven. Bake until the dough begins to turn golden, about 20 min, you can brush it with an egg wash for a glossier coat.

I used the leftover dough and rolled it out, brushed it with olive oil and  topped it with grated cheese and then cut it into strips for crackers to dip, very yummy.

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