Fisherman’s Pie

Your catch of the day will be delicious in this versatile dish using our Lemon Dill Dip Mix.

Yields2 Servings
ALL YOU NEED
 8 oz (230 g) firm fleshed fish fillet, such as Cod, Haddock or Monkfish
 6 oz (180 g) large raw shrimp, shelled and deveined
 2/3 cup (160 ml) dry white wine
 6 tsp (30 ml) butter, divided
 2 cup (500 ml) sliced mushrooms
 4 tsp (30 ml) flour
 ½ cup + 4 tsp for the mash (120 ml + 20 ml) 35 % cream
 Salt & pepper, to taste
 2 large yellow fleshed potato (about 14-16 oz/400-460 g), diced
ALL YOU DO
1

Preheat the oven to 350 F (180 C).

2

Cut the fish fillet to fit into the baker. Pour the wine over it, add the Lemon Dill Dip Mix. Place into the oven and bake for 5 minutes; add the shrimp and continue baking for another 10 minutes.

3

Remove from the oven. Strain off the liquid and save it for the sauce, leaving the seafood in the baker.

4

Increase the oven temperature to 375 F (190 C).

5

In a small saucepan, melt 4 tsp (20 ml) butter, add the mushrooms and cook for about 3 to 5 minutes, until they start to render their juices.

6

Add the flour and blend; pour in the reserved cooking liquid and carefully blend until thickened. Add the ½ cup (120 ml) of cream and cook for another 2 minutes. Add salt and pepper to taste.

7

Pour the sauce over the seafood in the baker. Set aside.

8

Place the diced potato in a small saucepan, cover with water and bring to a boil. Cook for about 10 minutes until tender. Drain. Return to the saucepan and on the stove top just for a minute to dry it out.

9

Mash the potato with the remaining 2 tsp (10 ml) of butter and 4 tsp (20 ml) cream until smooth. Add salt and pepper to taste. Spoon over the seafood and bake for 10 to 15 minutes.

Category

Ingredients

ALL YOU NEED
 8 oz (230 g) firm fleshed fish fillet, such as Cod, Haddock or Monkfish
 6 oz (180 g) large raw shrimp, shelled and deveined
 2/3 cup (160 ml) dry white wine
 6 tsp (30 ml) butter, divided
 2 cup (500 ml) sliced mushrooms
 4 tsp (30 ml) flour
 ½ cup + 4 tsp for the mash (120 ml + 20 ml) 35 % cream
 Salt & pepper, to taste
 2 large yellow fleshed potato (about 14-16 oz/400-460 g), diced

Directions

ALL YOU DO
1

Preheat the oven to 350 F (180 C).

2

Cut the fish fillet to fit into the baker. Pour the wine over it, add the Lemon Dill Dip Mix. Place into the oven and bake for 5 minutes; add the shrimp and continue baking for another 10 minutes.

3

Remove from the oven. Strain off the liquid and save it for the sauce, leaving the seafood in the baker.

4

Increase the oven temperature to 375 F (190 C).

5

In a small saucepan, melt 4 tsp (20 ml) butter, add the mushrooms and cook for about 3 to 5 minutes, until they start to render their juices.

6

Add the flour and blend; pour in the reserved cooking liquid and carefully blend until thickened. Add the ½ cup (120 ml) of cream and cook for another 2 minutes. Add salt and pepper to taste.

7

Pour the sauce over the seafood in the baker. Set aside.

8

Place the diced potato in a small saucepan, cover with water and bring to a boil. Cook for about 10 minutes until tender. Drain. Return to the saucepan and on the stove top just for a minute to dry it out.

9

Mash the potato with the remaining 2 tsp (10 ml) of butter and 4 tsp (20 ml) cream until smooth. Add salt and pepper to taste. Spoon over the seafood and bake for 10 to 15 minutes.

Notes

Fisherman’s Pie