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White Fish Pot Pie
White Fish Pot Pie
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Delicious twist on classic pot pie with flaky puff pastry topping, featuring mahi mahi, potatoes, and leeks.
Ingredients:
  • 1 sheet frozen puff pastry, thawed
  • 1.5 pounds mahi mahi
  • 2 tablespoons olive oil
  • 1 medium russet potato, peeled and cubed
  • 3 stalks celery, halved lengthwise and sliced
  • 1 large carrot, diced
  • 2 medium leeks, halved lengthwise and sliced
  • 2 tablespoons salted butter
  • 1 cup milk
  • 1 cup water
  • 0.5 teaspoon ground black pepper
  • 0.5 cup sour cream
  • 0.5 medium lemon, juiced
  • 1 teaspoon Dijon mustard
  • 0.25 cup chopped fresh parsley
  • 0.125 cup chopped fresh chives
  • 1 medium egg, beaten
Instructions:
  • Heat your oven to a toasty 425 degrees F (220 degrees C).
  • Slice the pastry into 6 rectangles, then transfer them onto a baking sheet.
  • Bake in the preheated oven for 15 to 20 minutes until puffed and golden. Then, remove from the oven while keeping it on.
  • Next, dice the mahi mahi into 1-inch cubes and generously season with a pinch of salt and pepper.
  • In a large pot or Dutch oven over medium heat, warm olive oil. Toss in potato, celery, and carrot. Cook until tender, stirring occasionally, for around 8 minutes. Introduce leeks and cook until soft, approximately 3 minutes. Stir in garlic and cook until aromatic, about 30 seconds. Now, add butter.
  • Once the butter has fully melted, incorporate the flour and vigorously whisk for 1 minute. Gradually pour in the milk and water, followed by adding 1 teaspoon of salt and 1/2 teaspoon of pepper. Allow the mixture to come to a boil.
  • Simmer the mixture until slightly thickened, about 3 to 4 minutes. Whisk in sour cream, lemon juice, and Dijon mustard. Add the fish and cook on low until it flakes easily with a fork, about 7 to 8 minutes. Stir in parsley and chives, then remove from heat.
  • Pour the fish mixture into a 2-quart pastry dish. Top with pastry rectangles and brush each with beaten egg.
  • Bake in the oven until the pastry is puffed and golden brown, and the filling is bubbly, approximately 10 minutes. Allow it to rest for 5 minutes before serving.

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