LCBO Food & Drink Spring 2023


One-Pan Seafood Pot Pie This comforting pot pie can be made with any kind of white fleshed fish—rockfish, haddock or cod are all excellent choices, as their mild flavour works well with the creamy sauce. Use any kind of ovensafe pan that is at least 10 inches (25 cm) in diameter and has a depth of at least 2 inches (5 cm). 1 sheet prerolled butter puff pastry (225 g, from a 450-g pkg) 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) unsalted butter 1 small onion, finely diced 1/2 fennel bulb, trimmed, finely diced 1/4 cup (60 mL) all-purpose flour 2 cups (500 mL) whole milk 1 cup + 2 tbsp (250 mL + 30 mL) heavy cream, divided Salt to taste 2 tsp (10 mL) Dijon mustard 1/3 cup (80 mL) frozen peas 1/4 cup (60 mL) roughly chopped parsley 1 lb (455 g) skinless, boneless white-fleshed fish, cut into 1-inch (2.5-cm) pieces 1/4 lb (115 g) medium (30/40 count) scallops 2. Place puff pastry on a sheet of parchment paper and roll out the pastry sheet so it stretches to an 11-inch (28-cm) square. Cover and refrigerate until ready to use. 3. Heat oil and butter in a 10-inch (25-cm) round and 2-inch (5-cm) deep cast-iron skillet or ovenproof frying pan over medium-high heat. Add onion and fennel. Cook, stirring occasionally, until slightly golden, 5 to 7 minutes. 4. Stir in flour. Cook 1 minute. Slowly and carefully pour in milk and 1 cup (250 mL) cream, mixing constantly, until smooth. Season 1. Preheat oven to 375°F (191°C). Line a baking sheet with parchment paper.

If you’re serving a rich pot pie

brimming with fish, scallops and peas, you can’t go wrong with California Chardonnay. Josh Cellars Chardonnay (LCBO 25266, 375 mL, $10.95) has enough acidity to balance the sauce, and its buttery flavours are in sync with the flaky crust.

pan. Carefully press pastry to adhere to pan rim, using oven mitts if pan is too hot. Cut a slit in middle of pastry with a paring knife. Brush top of pastry with remaining cream. 6. Place in preheated oven and bake until pie is bubbling, and pastry is golden brown, 30 to 35 minutes.

with salt. Raise heat to high. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until thickened, about 3 minutes. Turn off heat and stir in Dijon, peas, parsley, fish and scallops. 5. Place pan onto prepared baking sheet. Brush rim of pan with a little of remaining 2 tbsp (30 mL) cream. Top with puff pastry, letting edges drape over

Serves 2 to 3


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