Smoked Fish Pot Pie
This seafood pot pie has a smoky essence that will please any fish lover. Smoked Fish Pot Pie uses a combination catch inspired by the fisherman of Ireland. Cod, haddock, halibut or pollock are cubed and mixed with flaked smoked trout or salmon, giving the final pot pie a light and decadent essence of smoke, fresh vegetables enveloped in crisp pie crust. An alternative version of this recipe, substituting mashed potatoes for the pot pie crust, infused with chives is an excellent variation for this classic Irish | English version of a Pot Pie.
Makes: 8 individual Smoked Fish Pot Pie or 1 large pot pie
Originally published in BeerAdvocate Magazine: Cuisine à la Bière | Mar 2012 | Issue #62
Ingredients
Irish Red Ale Sauce Ingredients:
- 3 tablespoon butter, unsalted
- 1/2 cup onion, yellow, large, peeled and chopped fine
- 1 each garlic, clove, peeled and minced
- 1 each bay leaf, preferably fresh
- 1 teaspoon salt, kosher
- 3 tablespoon flour, all-purpose
- 12 ounce Irish Red Ale, or other malt forward brew like an English Dark Mild or English Brown Ale
- 1/2 cup cream, heavy or whipping
Smoked Fish Filling Ingredients:
- 3 tablespoon butter, unsalted
- 2 cup leeks, cut in half and washed, then sliced or chopped
- 2 teaspoon salt, kosher
- 1 cup carrots, peeled and diced, then blanched until tender
- 1 cup peas, English fresh or frozen
- 1 pound white fish, such as cod, haddock, halibut or pollock, cubed into 1 inch pieces
- 1/2 pound fish, smoked such as salmon or trout
Pot Pie Crust ingredients:
- 1 recipe Pot Pie Crust, recipe here
Servings: guests
Units:
Instructions
Irish Red Ale Sauce Directions:
- In a medium-size pot over medium heat, add the butter. Once it melts and starts to bubble, add the onions and sauté for 5 – 6 minutes, letting them turn a translucent white color. Add in the garlic clove, bay leaf and salt. Continue to cook for 2 minutes. Sprinkle the top with the flour, whisking it into the butter to make a paste (roux). Cook the roux for 2 – 3 minutes, scraping the bottom of the pan to prevent burning. Add the beer, then the cream, whisking to prevent lumps, while also scraping the sides, bottom and corners of the pan, mixing all the flour into the sauce. Turn the heat to low, and let the sauce cook for 15 – 20 minutes, cooking out the flour taste and thickening the sauce. Run the sauce through a strainer, leaving behind the bay leaf and onions. Reserve the sauce for the filling.
Smoked Fish Filling Directions:
- Preheat an oven to 375˚F/191°C. In a large sauté pan over medium heat, add the butter and let melt. Add the leeks, and season with the salt. Stir the leeks for about 7 – 8 minutes, or until they are tender and wilted. While the leeks are cooking, blanch the carrots in salted water for 5 – 6 minutes, or just until they are fork tender. Drain and add to the leeks. Remove the sauté pan from the heat. Stir in the peas (if using frozen, do not thaw first), and then add the prepared fish, fresh and smoked. Then transfer the ingredients from the sauté pan into the Red Ale Sauce, carefully folding with a spatula until the sauce is evenly incorporated. Season the mixture lightly with salt and pepper. The idea is to poach the fish in this sauce, as the pot pies bake, not in the pan.
- Transfer the filling into a buttered 9-by-13 casserole pan or 8-inch ramekins. Top with the prepared Pot Pie Crust or use thawed puff pastry that has been rolled out. Brush the crust or pastry with an egg wash, dusting the surface with a touch of flaked salt and some cracked pepper, and place onto a sheet tray (to prevent spilling into the oven). Place the sheet tray into a 375˚F/191°C oven for 30 minutes, or until the filling is bubbling. Serve warm.
Recipe Notes
Suggested Beer Pairing:
Pair these Pot Pies with an Irish Dry Stout or a malty Irish Red Ale.
More Beer Pie Recipes:
Fisherman’s Pie Infused with Irish Red Ale
Lamb Shepherd's Pie with Ale
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