I, like many other cooks, love to take a recipe and twist it to make it my own especially if it is something I have not tried before. Now most times this works beautifully and the recipe gets filed away for future dinners or for use by others however every once in a while one of these recipes falls into the category of “Oh lord!! What have I done?” This one my dear friends falls squarely into that category but at the same time it also offers up the challenge of getting it right.
Now I have always said that I am my own worst critic when it comes to the food that arrives from my kitchen to your table and this is one of those times despite the fact that my dinner guests loved the flavour profile and the idea of the dish. My disappointment comes from the fact that instead of being presented like a seafood type Cottage Pie it resembled more of a seafood “Swamp Pie” with the mashed potatoes slowly sinking into the horizon which then got me to thinking (after I finished berating myself) — “just what on earth went wrong?”
After carefully going over what I did (hey this could lead to a new profession….. “Forensic Foodologist”….LOL) I came to the conclusion that it was simply a matter of the broth/sauce being too thin and the mashed potatoes not thick enough and thankfully this type of mistake is easy to correct the next time around.
Here is how we do this one.
- 2 pounds peeled and diced potatoes
- 5 Alaskan Pollock fillets – cut into bite sized pieces
- 1 package 51-60 shrimp – cleaned, peeled and tail off
- 1/4 cup White wine
- 1/2 cup butter
- 1/2 cup flour
- 2 1/2 tablespoons Old Bay seasoning
- 2 Tablespoons fresh Dill
- 2 cups frozen Mixed vegetables
- 1 tablespoon granulated Garlic
- 3 1/2 cups Chicken stock
- 1 cup quartered small Cremini mushrooms
- 1/2 cup milk
Putting it all together:
- Pre heat the oven to 375
- Bring the potatoes to boil in a large pot of salted water
- When tender, about 15 minutes, mash with butter, milk and granulated garlic
- Melt the butter in a large stock pot and add the onions
- Cook the onions for about 3 minutes
- Add the flour to the butter and onions and mix until there are no lumps
- Slowly pour in the chicken stock and mix until you get the consistency you want
- Add the mushrooms and mixed vegetable and cook for about five minutes
- Add the fish and shrimp and cook until the fish is firm and the shrimp is pink, about 10 minutes
- Pour into individual ramekins or an oven proof casserole dish, top with the mashed potatoes and bake for 15 – 20 minutes
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time………..