Thursday, August 6, 2015

Fish Pie

This is a great dish for a rainy or cool day.  I made this for me and my parents.  They thought it was great.

Fish Pie
(makes 3)
1 tube Pilsbury Flaky Crescent Rolls
2 Tilapia Filets
24-28 Jumbo Shrimp
2 White Potatoes, large
1 Fennel Bulb, small
1 Carrot
1 pint Heavy Cream
2 Eggs
1/2 tsp Sage
1 tsp Garlic Powder
Salt & Pepper
3 Ramekins

1. Cut up your potatoes into small chunks and place into a pot with water.  Let this boil until a fork can easily pierce a potato piece.
2. While your potatoes are cooking, you can slice up your carrot and fennel.
3. You can also get your shrimp ready if you are using uncooked shrimp.  Pull off the tail shells (throw them away) and chop each shrimp into three pieces.  Uncooked shrimp are grey in color.  When you cook shrimp, they will turn their usual pink and white color.
4. In a big frying pan, place your two tilapia filets.  This fish will cook pretty fast.  You will want to monitor the fish and flake it as it cooks.
5. When your potatoes are cooked, drain them - put them into a collander.  When they are free of the water, place them back into the pot and back on the stove.
6. Add the fennel and carrot pieces into the pot, along with most of the heavy cream (save at least a half cup).  You can also add in the sage, garlic powder, salt, and pepper.  Let this simmer.
7. When your tilapia is cooked and flaked, add this to your pot.  Throw your shrimp into the frying pan and cook them until they are entirely pink.  Once they are entirely pink, add them to your pot.  Let your pot simmer for at least 5-10 minutes.
8. With a large serving spoon, place the mixture in the pot into three ramekins.
9. In a bowl, whisk the two eggs and the remainder of the cream together.  This will help thicken up the pies.  Pour equal amounts into each bowl.
10. Pop open and unroll the crescent roll dough.  Use a whole square for the top of each pie.  Cover the top of each ramekin.  You will have some left over dough - perfect for rolls on the side.
11. Place the ramekins and extra rolls on a baking sheet.  Bake for 25 minutes at 350F.

Potatoes, chopped and cooked

Some of my items for the meal

Two tilapia filets

In the process of cooking and flaking using a spatula

Chopped up fennel bulb
Prepping my uncooked shrimp

The size of my shrimp chunks

This is my pot of goodness before the fish and shrimp.

Shrimp cooking.

See how they turned pink?

I used a purple carrot for fun color

This is everything in the pot, simmering.

Three filled ramekins

Eggs and my left over cream

Whisk it together and add it to each ramekin.

The dough

Two triangles equal one square.  Use one square to cover each ramekin

Before putting it into the oven.

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