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Seafood Pot-Pies with Tarragon Biscuit Crust
Serves 4
Ingredients:
Filling
1 ea medium leek (white and pale green parts only), cut into 1/2-inch pieces
1/2 cup finely diced carrot
1/4 cup finely diced celery
1 tbsp Minced shallots
3 tbsp unsalted butter
2 tbsp all-purpose flour
1 ½ cups whole milk
¾ tsp salt
¼ tsp black pepper
¾ lb skinless cod or white, firm fleshed fish, cut into ¾“ pieces
¾ lb raw shrimp, peeled, de-veined and cut into ¾” pieces
½ lb bay scallops, foot removed
Biscuit crust
1 ½cups all-purpose flour
1 tsp baking powder
¾ tsp salt
7 ½ tbsp cold unsalted butter, cut into 1/2-inch cubes
1 tsp melted butter
½ cup(+ 1 tbsp) whole milk
2 ½ tbsp finely chopped fresh tarragon
Special equipment: a 3 1/2-inch round cookie/biscuit cutter; 4 (4- to 5-inch-wide) 8- to 10-oz ramekins
Method:
Preheat oven to 450°F.
Make sauce for filling:
Wash leek in a bowl of water, then lift out and drain well. Cook leek, carrot, celery & shallots in butter in a 2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until tender, about 7 minutes. Add flour and cook, stirring, 1 minute. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring sauce to a boil, stirring, then reduce heat and simmer, stirring occasionally, 4 minutes. (Sauce will be thick.) Remove pan from heat.
Make crust:
Whisk together flour, baking powder, and salt in a bowl. Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk and tarragon with a fork until mixture just comes together. Gather dough into a ball, then turn out onto a lightly floured surface and knead 2 or 3 times. Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick), then cut out 4 biscuits using cutter.
Make filling and bake pies:
Sprinkle seafood with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring sauce to a simmer and stir in seafood, then divide among ramekins. Top each ramekin with a biscuit, then brush biscuits with melted butter. Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12 to 15 minutes.
Serve with 2006 Quivira Complete™ Sauvignon Blanc, Dry Creek Valley
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