Recipe of the Month
Fisherman's Pie
  • 1 9 inch deep pie crust -- Par baked
  • 1/2 pound Cod fillet -- cubed
  • 1/2 pound Haddock fillet -- cubed
  • 1/4 pound Smoked salmon or trout or similar fish -- skinned and boned
  • 1/2 pound Small - Medium Shrimp -- Shelled & Deveined
  • 1 cup Milk
  • 1 cup Seafood or vegetable stock
  • 2 Bay leaves, whole
  • 4 Leeks washed and sliced
  • 1/3 cup Flour
  • 1/4 cup Butter or margarine
  • 1/3 cup Corn Flake Crumbs
  • 1/4 cup Butter or margarine
  • Salt & Pepper to taste
  • 8 Lemon Wedges

Par bake the pie crust and let cool

In a saute pan, melt the butter and saute the leeks. Add the flour. Cook for 2-3 minutes.

In a saucepan bring the milk and bay leaves to a simmer add the cod and haddock, simmer for 2 -3 minutes. Drain the warm milk from the fish over the shrimp, let sit 2-3 minutes. Discard the bay leaves.

Add the warm milk to the leek and flour mixture. Stir well and add the seafood stock. Adjust the pepper. Salt sparingly in case because the smoked fish will add salt.

Flake the smoked fish.

Layer the shrimp and half of the smoked fish. Top with half of the sauce and leek mixture.

Arrange the cod and haddock and remaining smoked fish in the next layer. Top with the remaining leek sauce.

Melt the butter and stir in the corn flake crumbs. Spread the topping over the pie.

Bake at 375F until golden brown and bubbling. About 20 -25 minutes. Let sit about 10 minutes. Slice and serve with a wedge of lemon.

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

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