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Home -> Main Dishes -> Seafood
Ingredients (view qty in metric system instead) Crust; 1 cup all purpose flour 1/2 cup yellow cornmeal pinch salt 1/2 cup cold butter, diced 4 ounces cold cream cheese, diced Filling: 2 medium turnips 4 tbsp. butter 2 large leeks, white and light green parts only. sliced into 2 inch long julienne 2 carrots, peeled and sliced into 2 inch long julienne 2 tsp. dried tarragon 2 cups dry white wine, divided 1 cup clam juice 1 1/2 cups heavy or whipping cream 1 tbsp. all purpose flour 1 tbsp. softened butter 1 tbsp. fresh lemon juice 1/4 tsp. salt 1/4 tsp. pepper 1 pound medium shrimp, shelled and deveined 8 ounces sea scallops, cut in half 1 pound cod, cut into 1/2 inch chunks 1/2 cup shredded swiss cheese 1 large egg 1 tbsp. water Directions For the Crust: Combine flour, cornmeal, salt, butter and cream cheese in a food processor. Blend until dough forms. Form dough into a disc and wrap tightly with plastic wrap. Refrigerate at least 1 hour. For the Filling: Place the turnips in a saucepan with water to cover. Heat to a boil. Boil until tender, about 15 to 20 minutes. Drain, peel and dice. Set aside. Melt 4 tbsp, butter in a large skillet. Add leek and carrots and cook 5 minutes, stirring occasionally. Stir in tarragon and 1 cup wine. Reduce heat to medium, cover skillet and cook 10 minutes. Uncover and boil until most of liquid has evaporated. Remove from heat and set aside. Combine the clam juice, remaining 1 cup wine and the cream in a saucepan. Bring to a boil. Reduce heat and cook until mixture coats a spoon, about 20 minutes. Stir together the flour and remaining 1 tbsp. butter until smooth. Whisk into wine mixture and cook, stirring, until thick and smooth. Remove from the heat and stir in lemon juice, salt and pepper. Stir in the turnips, leeks, carrots, shrimp, scallops and cod. Preheat the oven to 400 degrees. Transfer the filling to a buttered 2 quart casserole dish. Roll the dough out to 1/4 inch thick, 1 inch larger in diameter than the casserole dish. Place dough over top of filled casserole and crimp edges. Srir together egg and water and brush over dough. Slash several steam vents in top of dough. Bake about 40 to 45 minutes until crust is brown. Let stand 5 minutes before serving. Serves 6 to 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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