This, my friends, will have you all begging for more. You can change out the lobster for scallops, but the choice is up to you. Read on and then make it up.
- 1 1/2 lb. firm trout fillets
- 3/4 cup white wine (or water, if you choose)
- 1 lb. large shrimp, peeled and deveined
- pinch of Saffron
- 2 tbsp. butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 stalk celery, ribs removed, sliced
- 1 tsp. dried thyme
- pinch of sale and pepper
- 1/3 cup flour
- 3/4 cup whipping cream
- 1/4 cup finely chopped fresh parsley
- 1 can frozen lobster, thawed (or here you can put in scallops)
- 1 1/2 cups cubed peeled golden flesh potatoes
- 1/2 recipe of really flaky pastry (recipe follows)
- 1 egg yolk
Whew! Now cut the fish into 1 inch pieces. In a large saucepan bring the wine and 1/2 cup water to a boil, simmer fish until it flakes easily. Using a slotted spoon, remove to a strainer over a bowl.
Add shrimp to the saucepan, simmer until pink and translucent (about 3 minutes). Add to the strainer.
Strain liquid through a fine sieve to measure 1 1/2 cups. Add water if necessary. Stir in the saffron and cover. Set aside.
In a saucepan, melt butter over medium heat and fry the onion, garlic, celery, thyme, salt and pepper for about 5 minutes; until the onion is softened.
Sprinkle with flour, cook stirring for 1 minute. Whisk in reserved cooking liquid and cream. Bring to a boil gently until thick enough to coat a spoon (5 minutes). Add the parsley and set aside.
Drain the lobster in a sieve, press out all moisture. Remove cartilage from the claw meat. Cut the lobster into bite size pieces and place in a shallow 10 cup casserole. Add the fish mixture and potatoes. Pour in the sauce and gently stir. Let cool.
Brush rim of dish with water and cover with pastry, pressing overhang around the outside.
Mix egg yolk with 2 tsp. of water. Brush 3/4 over the pastry. Roll out any scraps and cut out fish shapes and small circles for air bubbles. Arrange in a decorative fashion and brush over with the egg wash. Cut air vents in top.
Bake in the bottom third of a 375 degree oven until hot and golden in colour. (about 40 minutes).
This makes 9-10 servings.
Really Flaky Pastry
3 cups flour
1 tsp. salt
1/2 cup cold butter cubed
1/2 cup lard, cubed
2 tsp. vinegar
In a bowl, whisk the flour with salt. Using a pastry blender, cut in the butter and lard until coarse crumbs with a few larger pieces.
In the liquid measure, beat the egg with the vinegar and add enough water to make 2/3 cup. Drizzle over the flour mixture, tossing with a fork until ragged dough forms.
Press into 2 discs. Wrap and refrigerate until chilled (a good 30 minutes).