Fish Pie With A Sourdough Crust Food

FISH PIE WITH A SOURDOUGH CRUST

Steps:

• Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
• In a large sauté pan or skillet, heat 2 tablespoons butter over medium-high. Add the bacon and cook, stirring occasionally, until it starts to take on color, about 5 minutes. Add the leeks and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in the flour and mustard powder, then add the milk, stock, 3/4 teaspoon salt and a good grind of pepper, stirring to get rid of any lumps. Bring to a simmer, then lower the heat to medium and cook until thickened, about 5 minutes. Remove from the heat, stir in the tarragon, parsley and dill, then set aside to cool slightly, about 15 minutes.
• Add the salmon, halibut and shrimp to a 9-by-13-inch/23-by-33-centimeter baking dish. Sprinkle all over with 1/2 teaspoon salt and plenty of pepper, then top with the lemon zest and juice. Pour the sauce on top, stirring gently to combine.
• In a large bowl, toss the bread with the remaining 3 tablespoons melted butter until well coated. Transfer to the baking dish, gently pressing to submerge the bread cubes halfway into the base. Bake until golden and bubbling, 25 to 28 minutes. Set aside to cool for about 15 minutes.
• While the pie is in the oven, combine the reserved chopped herbs and oil in a small bowl. Drizzle this all over the pie right before serving.

SOURDOUGH PIE CRUST

Steps:

• For starter:.
• Do not use metal bowls or spoons!
• Combine cup water and yeast in a glass, ceramic, or plastic 5-cup or larger bowl and let stand for 15 minutes. Reusable/disposable food storage boxes work well.
• Stir in flour and cup sugar. Loosely cover with lid (or plastic wrap if your bowl does not have a lid).
• Stir daily the next 3 days. On the 4th day, you can either use the starter or "feed" it. To feed it, add 1 cup flour (white or wheat), 1 cup room temperature water, and 1/4 cup sugar (optional).
• Follow directions above, stirring the next 3 days (Days 5-7).
• On day 8, use one cup of the starter for your favorite recipe and reserve one cup for yourself to start over on day 4 of the cycle (feeding day).
• Pie Crust:.
• Combine sourdough starter, oil, baking powder, baking soda, and salt. Add flour, one cup at a time. Knead dough slightly, until it forms a soft dough that can be easily rolled out.
• Divide the dough in half. Place one half on a clean floured surface. Flour the dough lightly and roll fairly thin so it is big enough to fit in either a round pie plate or an 8 inch square pan.
• Place first piece of dough in greased pan and fill with your favorite pie filling. Roll second piece of dough and place on top of the filling. The edges should hang slightly over the edge of the pan. Cut off any edges and finish or pinch the edges shut so your filling will not leak out. You can also just fold it over if you wish (won't be as pretty, but it works).
• Bake for 20-25 minutes in a 350 degree oven or until crust is golden brown.
• Works well with plums and apples.

SOURDOUGH PIE CRUST

Steps:

• Sift together flour, salt, baking soda and sugar(optional).
• Cut in shortening until it resembles course crumbs.
• Stir in starter, just until all ingredients are moistened.
• Add a few drops of water if too dry, a spoonful more of flour if too moist.
• Cover or wrap in plastic wrap and let stand 30 minutes.
• Roll out, use and bake as for any pie crust.
• To PROOF Sourdough starter:.
• Remove 1 Cup of starter into a large glass or ceramic bowl.
• Add to it 1 heaping cup of flour, 1 cup of warm water and 1t sugar.
• Mix well with wood or plastic spoon and allow to stand 12-24 hours before use. DO NOT use metal of any kind!
• Replace 1 cup back to original starter and store in refridgerator until next use. Measure out 1 cup of PROOFED sourdough starter for recipe. Discard any remaining or mix in with mother starter in refridgerator.

PEACH PIE WITH A SOURDOUGH CRUST

Steps:

• Pie Crust
• In a stand mixer with the paddle attachment (or a food processor or by hand with a pastry blender), mix together all of the ingredients but the ice water. Break the sourdough starter into pieces before beginning to mix, and stop mixing while the chunks of butter are still visible and about almond sized.
• Add the ice water slowly and only as much as needed to bring the dough together.
• Turn the dough out onto a floured countertop and roll it into a rectangle, ¼-1/2 inch thick. Flour the top surface, flip the sheet, and flour the second side. Fold the dough into quarters. Repeat the process a second time, then wrap your small square of dough in plastic and refrigerate for several hours and up to three days.
• Before rolling your pie crust, cut it in half, cover it again and let the dough warm up 20-30 minutes.
• Filling
• Mix the cut up peaches and sugars in a bowl, cover and set aside for about an hour.
• Strain the juice from the peaches into a medium sauce pan. Set aside the peaches.
• Add the corn starch, grated apple and spices. Whisk the contents of the sauce pan over low-med heat, bringing it to a simmer for a couple of minutes. You can add a little water if the mixture seems too dry. It shouldn't break into chunks when stirred, but it should be thick enough to cling to your spoon.
• Add the butter and lemon juice until incorporated and then turn off the heat. Add the strained fruit into the saucepan and mix gently.
• Pie Assembly
• Preheat your oven to 400F.
• Roll your bottom pie crust and lay it in a standard sized pie dish.
• Roll your top pie crust. (I do this before filling the bottom crust to reduce the time for the bottom crust to get soggy.)
• Pour the filling into the base of the pie.
• Top the pie with the second crust, and trim and crimp the edges.
• Cut slits in the top crust and brush with a lightly beaten egg. If you want, you can decorate the pie with crust scraps and brush those with egg as well.
• Sprinkle the top of the pie with sugar and wrap the edges in aluminum foil.
• Bake for 50-60 minutes on a lower-middle shelf. Slide a baking sheet under the pie and remove the foil around the edges for the last 10 -20 minutes of baking. Fruit juice bubbling through the crust and dripping down is my sign that the pie is ready.
• Let the pie cool on a rack at least an hour before serving.

HALIBUT POT PIE WITH MASHED POTATO CRUST

Steps:

• Preheat broiler. Melt butter in heavy large saucepan over medium heat. Add fennel and shallots. Cover; cook until tender, stirring occasionally, about 8 minutes. Sprinkle with flour, salt, and pepper. sauté 2 minutes. Add broth; bring to boil, stirring often. Add fish and spinach. Cover; simmer over medium heat until fish is almost cooked through, about 4 minutes.
• Transfer fish mixture to 11x7x2-inch baking dish. Spoon mashed potatoes over, covering completely. Broil until filling bubbles at edges and potatoes are brown in spots, about 4 minutes. Serve.

EASY FISH PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
• While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
• Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
• Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
• Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.

TRADITIONAL BRITISH FISH PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
• Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.
• Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
• Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
• Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
• Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.