Curried Shellfish Pot Pie
Yield
8 servingsPrep
60 minCook
60 minReady
120 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | tablespoons |
butter, unsalted
|
|
½ | cup |
unbleached all-purpose flour
|
|
1 | cup |
stock
clam |
|
¾ | cup |
sherry
dry |
* |
1 | cup |
cream
light, or milk |
|
1 | tablespoon |
lemon juice
|
|
3 | tablespoons |
ginger
freshly grated |
|
3 | cloves |
garlic
large, peeled and crushed |
|
2 | tablespoons |
curry powder
(hot or mild) |
|
⅛ | teaspoon |
red pepper flakes
ground |
|
1 | x |
salt
|
* |
1 | x |
black pepper
freshly ground |
* |
½ | cup |
parsley leaves
flat-leaf |
|
5/8 | pounds |
lobsters
steamed or boiled, 5 minutes to loosen, then removed and chopped |
|
1 ½ | pounds |
shrimp
large, peeled and deveined |
|
¾ | pound |
carrots
scraped and cut into 2 inch lengths, blanched for 2 minutes |
|
4 | ounces |
mushrooms, shiitake
stems removed, and cut into thick slices |
|
1 | cup |
almonds
slivered and toasted |
* |
10 | ounces |
green peas
frozen "petite", defrosted |
|
16 | ounces |
pearl onions
frozen, defrosted |
* |
1 | pound |
puff pastry
all-butter, defrosted |
|
1 | each |
eggs
mixed with 1 tablespoon water, for egg wash |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
9E+1 | ml |
butter, unsalted
|
|
118 | ml |
unbleached all-purpose flour
|
|
237 | ml |
stock
clam |
|
177 | ml |
sherry
dry |
* |
237 | ml |
cream
light, or milk |
|
15 | ml |
lemon juice
|
|
45 | ml |
ginger
freshly grated |
|
3 | cloves |
garlic
large, peeled and crushed |
|
3E+1 | ml |
curry powder
(hot or mild) |
|
0.6 | ml |
red pepper flakes
ground |
|
1 | x |
salt
|
* |
1 | x |
black pepper
freshly ground |
* |
118 | ml |
parsley leaves
flat-leaf |
|
283.5 | g |
lobsters
steamed or boiled, 5 minutes to loosen, then removed and chopped |
|
680.4 | g |
shrimp
large, peeled and deveined |
|
340.2 | g |
carrots
scraped and cut into 2 inch lengths, blanched for 2 minutes |
|
115.6 | ml/g |
mushrooms, shiitake
stems removed, and cut into thick slices |
|
237 | ml |
almonds
slivered and toasted |
* |
289 | ml/g |
green peas
frozen "petite", defrosted |
|
462.4 | ml/g |
pearl onions
frozen, defrosted |
* |
453.6 | g |
puff pastry
all-butter, defrosted |
|
1 | each |
eggs
mixed with 1 tablespoon water, for egg wash |
Directions
PREHEAT OVEN TO 425 DEGREES F.
Invert a 3-quart oval or rectangular casserole, preferably earthenware or porcelain, onto a piece of parchment or waxed paper.
Trace the shape, adding a 1-inch border all around, then cut it out.
In a large heavy skillet, heat the butter over medium high heat until it foams.
Whisk in the flour, adjust the heat to medium low, and continue cooking until the flour is light-cream colored, about 2 minutes.
Stir in the clam broth, sherry, cream and lemon juice.
Adjust the heat to medium high, and slowly bring the mixture to a boil, stirring constantly.
Cook 30 seconds longer.
It will be quite thick. Remove the pan from the heat.
Stir in the ginger, garlic, curry powder, red pepper, salt and black pepper.
Let the mixture cook slightly, then fold in the parsley, lobster, shrimp, carrots, mushrooms, almonds, peas and onions.
Scrape the filling into the casserole.
On a slightly floured work space, roll the puff pastry to a thickness of ¼ inch.
Cut it out, using the paper template. In the center of the pastry, cut out an air hole about ½ inch in diameter. Place the pastry over the casserole, pressing it down on the sides to seal. Cut the remaining pastry into strips or shapes and decorate the top of the pot pie. (This dish may be prepared ahead to this point, covered and refrigerated up to 1 day.) Brush the top with the egg wash. To help prevent the liquid from boiling over onto the crust, make a steam vent by rolling a 3-inch strip of heavy aluminum foil width-wise around a wooden spoon handle. Insert it gently into the hole. Remove spoon, leaving foil in place. Place the casserole on a cookie sheet and transfer it to the middle of the oven. Bake for 20 minutes, then reduce heat to 375℉ (190℃) and continue baking for 20-to-25 minutes longer, or until the pastry is puffed and rich golden brown. Remove the pan, let it rest with the vent inside for 15-to-20 minutes to keep the crust from becoming soggy.