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Prep 45 mins
Cook 15 mins
Gourmet magazine showcased this recipe years ago and I've always loved making it for both family and friends. It's so easy, but really delicious.
- 1 leek, white and pale green parts only
- 1⁄2 cup carrot, finely diced
- 1⁄4 cup celery, finely diced
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1⁄2 cups milk
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄4 lbs cod, cut into 3/4 inch chunks
For Biscuit Crust
- 1 1⁄2 cups flour
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 8 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
- 1 tablespoon melted butter
- 1⁄2 cup milk, plus
- 1 teaspoon milk
- 2 1⁄2 tablespoons fresh dill, chopped
- Preheat oven to 450°F.
- Wash leek well and cut into 1/2 inch pieces.
- Cook leek, carrot and celery in butter over medium heat until tender, about 7 minutes.
- Add flour and cook, stirring, for 1 minute.
- Stir in milk, 1/4 teaspoons salt and 1/8 teaspoons pepper; bring to a boil and then reduce to simmer, stirring occasionally, for 4 minutes.
- Sauce will be thick.
- Whisk together flour, baking powder and salt.
- Blend in butter cubes with your fingers or food processor until mixture resembles coarse meal.
- Stir in milk and dill with a fork until mixture just comes together.
- Gather dough into a ball, then turn out onto a lightly floured surface and knead for 3 times.
- Roll out into a 8 inch square, 1 1/2 inches thick., then cut out 4 circles using a round biscuit cutter. (If you don't have a biscuit cutter, then a glass often works just as well.).
- Sprinkle cod with remaining salt and pepper.
- Bring sauce to a simmer and stir in fish, then divide among 4 10 oz. ramekins.
- Top each ramekin with a biscuit then brush with melted butter.
- Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12-15 minutes.
We really liked this! I, too, lightened it a bit by using skim milk and light butter. I love dill, so I added dill to the cod mix and used more in the biscuits, too. Very, very tasty and quite easy. I didn't roll out the biscuits, either, I just shaped them with my hands and dropped them on the pot pie. Great recipe!
Mmmm these were fabulous - a great alternative to Shepherd's Pie. The biscuits were so flaky and delcious. I baked the leftover biscuit dough as little biscuits which the BF and I thoroughly enjoyed. I did make this a bit lower in fat by sauteing the vegetables in olive oil and subbing skim milk. Probably because of these subs, the veggie sauce was a bit too thick. I used a little more milk to get the correct texture. Thanks for the recipe Geema!