LCBO Food & Drink Holiday 2018

a portable party from page 114

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LUXURIOUS FI SH PIE I love a good fish pie, and this one, with flaky fish, plump shrimp and sweet scallops, is lay- ered with the delicate flavour of fennel. You can make your mash and the creamy herb sauce a couple of days ahead. If you do, and your sauce and potatoes are coming out of the fridge, add 5 minutes to the initial 25-minute cooking time. 1 small head fennel 1½ cups (375 mL) 18% cream Salt 2 lbs (905 g) russet potatoes, peeled and cut into chunks 8 oz (225 g) celeriac, peeled and cut into chunks ½ cup (125 mL) unsalted butter, divided ¼ tsp (1 mL) freshly grated nutmeg 1 tsp (5 mL) lemon zest 2 egg yolks, lightly beaten Freshly ground black pepper 1 medium onion, halved and thinly sliced ½ cup (125 mL) vermouth ⅓ cup (80 mL) all-purpose flour 1 cup (250 mL) milk ¼ cup (60 mL) chopped chives 2 tbsp (30 mL) chopped tarragon 2 tbsp (30 mL) sour cream 1 lb (455 g) boneless, skinless cod, cut into 1 inch (2.5 cm) pieces 8 oz (225 g) boneless, skinless salmon, cut into 1 inch (2.5 cm) pieces 8 oz (225 g) bay scallops 8 oz (225 g) large (31 to 35 per lb) peeled and deveined shrimp, halved crosswise 1 Trim the fennel of the stalks and fronds; re- serve fronds for use later. Discard stalks. Cut bulb into quarters and nestle into a small pot. Pour cream over and season with salt. Bring to a boil over medium heat, reduce to low and simmer, covered, for 20 minutes or until ten- der. Add bulb and ¼ cup (60 mL) of the infused cream to a food processor; finely purée. Reserve purée and remaining fennel-infused cream.

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2 Meanwhile, bring a large pot of salted water to a boil; cook potatoes and celeriac for 22 to 25 minutes or until tender. Drain and let stand in colander for 10 minutes to dry further. Using a ricer or potato masher, finely mash and add to a large bowl. 3 Melt ¼ cup (60 mL) butter and add to potato mixture along with puréed fennel; stir in nut- meg, lemon zest and egg yolks; season to taste with salt and pepper. Set aside. 4 Preheat oven to 350°F (180°C). Arrange rack in upper third of oven. 5 Melt remaining ¼ cup (60 mL) butter in a medium pot over low heat; add onion and cook for 8 to 10 minutes until translucent. Pour vermouth over, increase heat to medium and cook until virtually no liquid remains. Sprinkle flour over and stir to combine. 6 Measure 1 cup (250mL) of the fennel-infused cream and add to pot, slowly at first, whisk- ing constantly. Once added, do the same with the milk, whisking until incorporated and no lumps remain. Bring to a boil and let cook for a few minutes to thicken. Remove from heat; stir in chives, tarragon and sour cream; chop reserved fennel fronds and stir in.

7 Place fish, scallops and shrimp into a 9 x 13‑inch (23 x 33-cm) baking dish (or other 15‑cup/3.75 L capacity ovenproof casserole dish); pour hot cream mixture over and stir to coat fish mixture. 8 Spread or pipe potato mixture over the fish and bake in preheated oven for 25 minutes. Broil for 4 to 5 minutes to brown top. Let stand for 30 to 45 minutes before serving. Serves 8

WHAT TO SERVE Bonterra Chardonnay VINTAGES ESSENTIALS 342436

$19.95 The richness of fish pie calls for wine with a lush tex- ture, creamy flavours and a vibrant expression of fruit. A California Chardonnay checks all the boxes! Schneider Weisse LCBO 366070, 500 mL $3.20 Wheat beers are delightfully fruity and spicy, a match made in heaven for fish and seafood. The yeast and wheat proteins that give the beer a hazy appearance add fullness and mouth feel.

FOOD & DRI NK HOLIDAY 2018 205