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Seattle, WA.


Halibut Pot Pie

halibut pot pie


  • 4 C milk
  • 1 C heavy cream
  • 1 T sea salt
  • 3 lb. fresh Halibut, cut into 3 inch chunks
  • 1/4 C unsalted butter
  • 2 leeks, white parts only, sliced thin and cleaned
  • 1 lb. Button mushrooms, cleaned and thinly sliced
  • 1/2 C all purpose flour
  • 1 t celery seed
  • 1 t nutmeg
  • 1 T fresh ground pepper
  • 1 egg for egg wash
  • 1 (8oz) frozen puff pastry sheet
  • 8 (5 oz. ramekins)


In a medium stock pot, bring the milk, heavy cream, and halibut to a slow simmer. Cooking for 7-8 minutes over medium heat until the halibut flakes. Drain fish into a colander, reserving the milk and cream. Next, in a large saute pan, melt trhe butter over medium high heat, add leeks, and the mushrooms. Cook about 8 minutes until the leeks have wilted. Reduce heat to medium, stir in the flour and bring to a low boil. Add the nutmeg, and the pepper, stirring often. Add the halibut and the milk, cook an additional 8-10 minutes. Cut out 8 round pieces of the pastry with a little overhang on the edges. Place the pastry over the ramekins, make edge, egg wash with brush. In a preheated 375 degree oven cook the pot pies for approxiametly 20-25 minutes or until the crust is golden brown and flaky. Let rest 10-15 minutes before serving.

Servings: 8

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