Halibut Pie

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Everybody loves pot pie. It has got to be in the top five of all comfort foods. Its buttery, flaky 'lid' keeps all the creamy goodness piping hot until you finally dig in and take that first bite. It's heaven on a chilly day! So a halibut pot pie is the perfect meal to keep us motivated and dreaming of summer.  I used my delicious Sour Cream pastry for the top crust, but of course, you can always use ready made puff pastry or really change it up with creamy mashed potatoes.

 

Halibut Pie

Serves 3 large or 4 small portions

prepare a 5X8 rectangular pan with cooking spray

1 lb skinned Halibut

2 large eggs- hard cooked, and diced

1 onion chopped fine

1 large carrot diced small 

olive oil

1 cup Heavy cream

1 cup Parmesan Cheese

1/2 lemon

1 tsp. Dijon mustard

1/2 cup parsley chopped

Pre heat oven to 450 F degrees

Saute onion and carrot in olive oil for about 5-6 minutes on medium heat(do not brown) Add cream and bring to a low boil. Remove from heat.

 

Stir n Parmesan Cheese, Dijon mustard and Parsley.

Slice the Halibut into strips or chunks. Place into prepared pan, pour in the sauce and top with rolled out pastry. Recipe below.

Bake for 25-30 minutes, cool 10 minutes......Enjoy!!

Sour Cream Pastry

1 c. flour

1/4 tsp. salt

6 T unsalted cold butter, cut into small pieces

1/4 c. sour cream

In a food processor, combine flour and salt. Place the cold butter on top of flour and pulse machine a few times, until butter is cut into flour and resembles coarse meal.

Remove mixture to a bowl, add the sour cream and mix together. Dough will be soft. Turn out on a lightly floured surface and knead a few times. Form into a ball, sprinkle with a little flour, and wrap in plastic wrap. Chill for 30 minutes. Can be made 2 days ahead and can be frozen.