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Name: Mexican Fisherman's Pie With Potato Gratin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: Seafood; 1/2 pound large shrimp cleaned and peeled; 2 white fish fillets; For the Veggies:; 2 carrots diced; 1 large poblano pepper diced; 1 serrano pepper minced, optional; 1 small white onion diced; 3 cloves garlic minced; 1 cup corn or peas, optional; Salt and pepper; Olive oil; For the Roux:; 4 tablespoon butter; 4 tablespoon flour; 1 cup roasted Anaheim peppers diced; 2 tablespoons cilantro minced; Pinch smoked paprika; 1 cup milk; 1 cup chicken broth; Salt and pepper to taste; For the Potato Gratin Topping:; 4 medium Idaho potatoes peeled and cut in half; 1/2 cup milk; 3 tablespoons butter; 1 egg yolk; 1/2 teaspoon granulated garlic; Salt and pepper to taste

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INGREDIENTS

Seafood
1/2 pound large shrimp ; cleaned and peeled
2 white fish fillets
For the Veggies:
2 carrots ; diced
1 large poblano pepper ; diced
1 serrano pepper ; minced, optional
1 small white onion ; diced
3 cloves garlic ; minced
1 cup corn ; or peas, optional
Salt and pepper
Olive oil
For the Roux:
4 tablespoon butter
4 tablespoon flour
1 cup roasted Anaheim peppers ; diced
2 tablespoons cilantro ; minced
Pinch smoked paprika
1 cup milk
1 cup chicken broth
Salt and pepper ; to taste
For the Potato Gratin Topping:
4 medium Idaho potatoes ; peeled and cut in half
1/2 cup milk
3 tablespoons butter
1 egg yolk
1/2 teaspoon granulated garlic
Salt and pepper ; to taste

INSTRUCTIONS

1. Clean and peel shrimp. Slice the fillets into 1-inch pieces. Season both, lightly with salt and pepper, cover and keep chilled until ready to use.

2. To make the roux, in a medium sauce pan, heat the four tablespoons of butter to medium heat. Once the butter melts, add the flour and whisk for a few minutes. Add the milk and chicken broth and continue whisking until well combined. When it comes to a simmer, add the green chiles, paprika, cilantro, 1/2 teaspoon pepper and just a pinch of salt. Keep at a low simmer, whisking often for the next 6 to 8 minutes until the sauce becomes thick. Taste for salt and set aside to cool.

3. In a medium skillet, heat 2 tablespoons of olive oil to medium heat. Add the carrots, poblanos, serrano, and onion. Cook for 3 to 4 minutes, add the garlic and cook for 1 more minute, add the corn or peas, if using, and just a pinch of salt and pepper. Remove from heat and let cool.

5. Preheat oven to 375ºF. While oven is preheating, prepare your pies. You will need four oven safe dishes that can hold at least 2 1/2 cups. Ladle in about 1/3 cup of roux to each dish. Divide the seafood into four and add it to each dish, add sauteed veggies, another layer of roux, then top each with potato mixture and gently spread out to cover top. Transfer dishes to a baking pan and bake for 20 minutes. Remove from oven, adjust top shelf in oven and broil the pies for a few minutes until potato topping starts to brown. Remove from oven and let sit for at least 10 minutes. They will be extremely hot. Yields 4 servings.

Note: You could julienne and saute some extra carrots and poblano peppers to garnish the tops of the pies. Also, if you prefer to use fresh garlic for the potato topping, I would mince and toast it ahead of time, then mix it in.

If you want to, you could bake this pie in a 9x13 pan or smaller ramekins for appetizer size.

NOTES

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Mexican Fisherman's Pie With Potato Gratin

Seafood
1/2 pound large shrimp cleaned and peeled
2 white fish fillets
 For the Veggies:
2 carrots diced
1 large poblano pepper diced
1 serrano pepper minced, optional
1 small white onion diced
3 cloves garlic minced
1 cup corn or peas, optional
 Salt and pepper
 Olive oil
 For the Roux:
4 tablespoon butter
4 tablespoon flour
1 cup roasted Anaheim peppers diced
2 tablespoons cilantro minced
 Pinch smoked paprika
1 cup milk
1 cup chicken broth
 Salt and pepper to taste
 For the Potato Gratin Topping:
4 medium Idaho potatoes peeled and cut in half
1/2 cup milk
3 tablespoons butter
1 egg yolk
1/2 teaspoon granulated garlic
 Salt and pepper to taste

1. Clean and peel shrimp. Slice the fillets into 1-inch pieces. Season both, lightly with salt and pepper, cover and keep chilled until ready to use.

4. Add the potatoes to a pot, cover with just enough water to cover and season with 1 teaspoon salt. Bring to a boil and cook until fork tender. While the potatoes are still hot, press them through a potato ricer into a bowl. If you do not have a potato ricer, just whip the potatoes as if making mashed potatoes. Heat the milk and butter slightly, add to potatoes, add pinch of salt and pepper, garlic, and egg yolk.
 
5. Preheat oven to 375ºF. While oven is preheating, prepare your pies. You will need four oven safe dishes that can hold at least 2 1/2 cups. Ladle in about 1/3 cup of roux to each dish. Divide the seafood into four and add it to each dish, add sauteed veggies, another layer of roux, then top each with potato mixture and gently spread out to cover top. Transfer dishes to a baking pan and bake for 20 minutes. Remove from oven, adjust top shelf in oven and broil the pies for a few minutes until potato topping starts to brown. Remove from oven and let sit for at least 10 minutes. They will be extremely hot. Yields 4 servings.

If you want to, you could bake this pie in a 9x13 pan or smaller ramekins for appetizer size.

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Nutrition

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Serving Size: 1 Serving (693g)
Recipe Makes: 4 Servings

Calories: 1198
Calories from Fat: 700 (58%)

Amt Per Serving		% DV

	Total Fat 77.8g	104 %
	Saturated Fat 29.2g	146 %
	Monounsaturated Fat 27.9g
	Polyunsanturated Fat 13.8g
Cholesterol 490.4mg		151 %
Sodium 614.3mg		21 %
Potassium 1424.5mg		37 %
Total Carbohydrate 28.5g		8 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 26g
Protein 93.5g		134 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1198

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