Curried Shellfish Pot Pie
6 tb Unsalted butter 1/2 c Unbleached all-purpose flour 1 c Clam broth 3/4 c Dry sherry 1 c Light cream or milk 1 tb Lemon juice 3 tb Freshly grated ginger 3 lg Garlic cloves - pee...
Ingredients
- 6tb unsalted butter
- 1/2c unbleached all-purpose flour
- 1c clam broth
- 3/4c dry sherry
- 1c light cream or milk
- 1tb lemon juice
- 3tb freshly grated ginger
- 3lg garlic cloves
Directions
- 1
6 tb Unsalted butter 1/2 c Unbleached all-purpose flour 1 c Clam broth 3/4 c Dry sherry 1 c Light cream or milk 1 tb Lemon juice 3 tb Freshl
- 2
scraped, - trimmed, cut into - 2-in lengths, blanched - for 2 minutes 4 oz Shiitake mushrooms - stems removed - and cut into thick slices 1
- 3
toasted 10 oz Frozen "petite" peas - defrosted 16 oz Frozen pearl onions - defrosted 1 lb All-butter puff pastry - defrosted in the - refrig
- 4
mixed with 1 tb -Water, for egg wash PREHEAT OVEN TO 425F
- 5
Invert a 3-quart oval or rectangular casserole, preferably earthenware or porcelain, onto a piece of parchment or waxed paper
- 6
Trace the shape, adding a 1-inch border all around, then cut it out
- 7
In a large heavy skillet, heat the butter over medium high heat until it foams
- 8
Whisk in the flour, adjust the heat to medium low, and continue cooking until the flour is light-cream colored, about 2 minutes