Wild Alaska Pollock, has recently become one of the most delicious species of fish to prepare in the kitchen. It’s universally recognized as one of the most abundant, certified-sustainable, and nutritionally dense seafood species in the world. Recipe developer, Alison Attenborough has been working with this species and crafted the Wild Alaska Pollock Fish Pie.
This recipe is the perfect alternative to a turkey this season due to the low cost of Wild Alaska Pollock and the upscale yet homey taste that this recipe provides.
1/4 c butter
1/2 c dry white wine or dry vermouth
1 c frozen peas
2 Tbsp flour
2 c chicken stock
4 (three-ounce) fillets Wild Alaska Pollock, cut into one-inch chunks 1 sheet frozen puff pastry, thawed
Preheat oven to 425°F. Slice the leeks in half the long way, and then slice into quarter- inch half-moons. Rinse the sliced leeks in cold water and drain to remove any silt. Melt two tablespoons butter in a sauté pan, and cook the leeks over medium heat until they become soft and fragrant, about seven minutes. Add white wine and bring to boil to burn off the alcohol. Remove from heat, add the peas, and set aside.
Melt the remaining two tablespoons of butter in a saucepan or skillet. Stir in the flour and cook for two to three minutes. Slowly whisk in the chicken stock, stirring constantly, until sauce thickens, about three minutes. Add the pea and leek mixture and Wild Alaska Pollock, and simmer for one minute.
Spoon the mixture into a greased eight-inch casserole dish. Remove the pastry from freezer and gently unfold onto a floured work surface just enough to smooth out creases. The pastry may take a minute or two to soften. Roll the pastry gently so that it is large enough to fit over dish with some overhang. Drape the puff pastry sheet over the filling and crimp the edges under the side of the dish to create a seal. Cut two or more vents in the center of the crust.
Set the casserole dish on a baking sheet and cook on center rack for 25 minutes, or until the pastry is golden brown.