F*** Pie

Being able to dismantle and re-don your ladylike habits is a must in the S&N

One fine slice of pie


world if you want to have any fun at all, or at least leave with some dignity.

You see, this light and flaky impromptu pie is filled with mahi-mahi: also known as dorado. That’s right- it’s a fish pie. Maybe that doesn’t read so bad right now, untainted reader: but in its titular form and capitalized, it frightens me. Maybe I’ve been hanging out with Niki too long, but Fish Pie (and now even titular) dances tauntingly in my mind for a second too long. Niki just laughed at me when I said it should be called a seafood pie. Thank g-d it wasn’t mahi-mahi tacos.

Anyway, do try it. Home-made pastry is pretty simple to make (and you feel like a superchamp when you taste it) and with the tiny sweet shrimp and fresh fish (use whatever your fish master suggests), it makes a light yet substantial dish. There’s shrimp in it. That justifiably makes it a seafood pie.

This one is not for the nube or warm-handed.

Fish pie

(Julia Child’s) Pastry:

1 3/4 C flour
1 stick (1/4 lb.) butter, cut up, chilled.
3 tbsp. vegetable oil
1 tsp. salt
1/4 C cold water ice water

I doubled the above recipe to make enough., and it’s best to do this in a cold area.

Blend flour, butter, oil and salt in a large bowl until crumbly. Add up to 1/4 cup of ice cold water and continue blending until ball forms. Give it a couple of kneads to make it a little uniform in texture but not so much that the butter melts.
Chill the ball for about an hour. Cut it in two and roll 2 large circles, each large enough to fill your pie dish (I believe it was about 12-inches in diameter).
Makes more than enough for the pie.

Filling:

1 shallot, minced
1 tsp garlic, minced.
1 tbsp butter
1 tbsp flour
1/2-1 cup of dry white wine
1/4-cup of table cream
salt and pepper to taste
1.5-2 lbs fish, filleted: I’m going to say go with a light fish, the freshest
2 tbsp, grapeseed oil for frying
1 tbsp dill, roughly chopped
optional: 1/2 cup of matane shrimp or clams- shucked, raw, or both.

2 sliced lemons to serve.

Slice the fish into bite-sized pieces and brown the pieces lightly in grapeseed or light oil, taking care not to overcrowd the pan. Removed from the pan. Add the shallots, garlic and the butter to a heavy-bottomed saucepan, over low heat. When the garlic is softened, add the flour and make a light roux. Add the white wine and table cream and let simmer and thicken to a consistency that will sit nicely in a pastry shell and not run out all over the place. Add the fish, and the dill, and if using, the other seafood and stir to combine.

Eat your fish pie.

S

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