Halibut-Yukon Gold Potato Pie Recipe

Name: Halibut-Yukon Gold Potato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup thinly sliced leeks; 1 tablespoon olive oil; 2 cups flaked cooked halibut; 2 cups shredded Yukon gold potato; 3/4 cup (3 ounces) shredded smoked mozzarella cheese; 1 tablespoon minced fresh rosemary; 1 cup half-and-half; 2 tablespoons all-purpose flour; 2 teaspoons white wine Worcestershire sauce; 3/4 teaspoon garlic salt; 1/2 teaspoon freshly ground pepper; 1/2 teaspoon minced fresh thyme; 2 cups all-purpose flour; 2 tablespoons toasted wheat germ; 1 teaspoon salt; 2/3 cup shortening; 8 tablespoons ice water

Servings: persons

1 cup thinly sliced leeks
1 tablespoon olive oil
2 cups flaked cooked halibut
2 cups shredded Yukon gold potato
3/4 cup (3 ounces) shredded smoked mozzarella cheese
1 tablespoon minced fresh rosemary
1 cup half-and-half
2 tablespoons all-purpose flour
2 teaspoons white wine Worcestershire sauce
3/4 teaspoon garlic salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon minced fresh thyme
2 cups all-purpose flour
2 tablespoons toasted wheat germ
1 teaspoon salt
2/3 cup shortening
8 tablespoons ice water

1
Saute leeks in olive oil over medium-high heat for 8 minutes or until tender. Transfer to a large bowl; stir in halibut and next 9 ingredients. Set aside.
2
Combine 2 cups flour, wheat germ, and salt in a bowl. Cut in shortening with a pastry blender until the size of small peas. 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. Roll 1 portion to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate.
3
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. Cut slits in top crust to vent.
4
Bake at 450u00b0 for 10 minutes. Reduce temperature to 350u00b0, and bake for 40 minutes or until golden. Let stand 10 minutes before serving.
5
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-$44) would be heaven.--Steven Geddes

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup thinly sliced leeks, 1 tablespoon olive oil, 2 cups flaked cooked halibut, 2 cups shredded Yukon gold potato, and more.

Yes, Halibut-Yukon Gold Potato Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut-Yukon Gold Potato Pie

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