Halibut-Yukon Gold Potato Pie

Name: Halibut-Yukon Gold Potato Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters all-purpose flour; 2 Tbsps all-purpose flour; 1 Tbsp minced fresh rosemary; 1 teaspoons minced fresh thyme; 1 teaspoons garlic salt; 237 milliliters half-and-half; 473 milliliters flaked cooked halibut; 8 Tbsps ice water; 237 milliliters thinly sliced leeks; 1 Tbsp olive oil; 1 teaspoons freshly ground pepper; 1 teaspoon salt; 158 milliliters shortening; 85 grams 3/4 cup shredded smoked mozzarella cheese; 2 Tbsps toasted wheat germ; 2 teaspoons white wine Worcestershire sauce; 473 milliliters shredded Yukon gold potato

Halibut-Yukon Gold Potato Pie is a pescatarian recipe with 6 servings. One serving contains 576 calories, 21g of protein, and 34g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up yukon gold potato, ice water, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Saut leeks in olive oil over medium-high heat for 8 minutes or until tender.

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Olive Oil

Leek

Transfer to a large bowl; stir in halibut and next 9 ingredients. Set aside.

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Halibut

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Bowl

Combine 2 cups flour, wheat germ, and salt in a bowl.

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Wheat Germ

All Purpose Flour

Salt

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Bowl

Cut in shortening with a pastry blender until the size of small peas.

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Shortening

Peas

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Blender

Sprinkle cold water, 1 tablespoon at a time, over surface; stir lightly with a fork just until dry ingredients are moistened. Shape pastry into a ball, and divide into 2 portions.

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Water

Roll 1 portion to 1/8-inch thickness on a lightly floured surface.

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Roll

Place in a 9-inch pie plate.

Roll remaining pastry to 1/8-inch thickness. Spoon halibut mixture into prepared crust; place pastry over filling. Trim off excess pastry along edges, fold edges under and crimp.

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Halibut

Crust

Roll

Cut slits in top crust to vent.

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Crust

Bake at 450 for 10 minutes. Reduce temperature to 350, and bake for 40 minutes or until golden.

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Oven

Let stand 10 minutes before serving.

Wine note: This is a pie for Chardonnay lovers. I recommend one from the Burgundy region of Chablis. Most of these are oak-free with bright acid and great minerality to cut through the richness of the sauce and accent the earthiness of the potato. Any Louis Michel Premier Cru such as Grenouilles ($25-$4

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Chablis

Potato

Sauce

Wine

would be heaven.--Steven Geddes

Equipment

Bowl

Blender

Oven

Ingredients

Servings:

473milliliters

all-purpose flour 2Tbsps

all-purpose flour 1Tbsp

minced fresh rosemary 1teaspoons

minced fresh thyme 1teaspoons

garlic salt 237milliliters

half-and-half 473milliliters

flaked cooked halibut 8Tbsps

ice water 237milliliters

thinly sliced leeks 1Tbsp

olive oil 1teaspoons

freshly ground pepper 1teaspoon

salt 158milliliters

shortening 85grams

3/4 cup shredded smoked mozzarella cheese 2Tbsps

toasted wheat germ 2teaspoons

white wine Worcestershire sauce 473milliliters

shredded Yukon gold potato

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.