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Title: St. Patrick's Drunken Fisherman's Pie
Categories: British Pie Smoke Shrimp Salmon
Yield: 4 Servings
| Filling | ||
| 1/3 | lb | Smoked salmon |
| 1/3 | lb | Prawns |
| 1/3 | lb | Mussel meat ( 1 lb in the |
| Shell) | ||
| 1 1/2 | c | Irish ale (Slane's) |
| 1 | tb | Honey mustard |
| 1 1/2 | c | Milk |
| 1/2 | sm | Onion |
| 4 | Cloves | |
| 1 | Bay leaf | |
| 3 | tb | Butter |
| 3 | tb | Flour |
| 1 1/2 | c | Leeks - medium chop |
| 1 1/2 | c | Mushrooms - halved, sliced |
| 1 | c | Parsnips - peeled, quartered |
| Sliced | ||
| 1/4 | c | Parsley - finely chopped |
| 1 | tb | Lemon juice |
| Salt and pepper to taste | ||
| Topping | ||
| 1 1/2 | lb | Potatoes - skin on. |
| 1/2 | c | Milk |
| 2 | tb | Butter |
| 1/4 | c | Parsley - finely chopped |
| Salt and pepper to taste | ||
| Good cheese; enough to be | ||
| Happy |
Boil potatoes until perfect for mashing. Preheat oven to 350F.
Meanwhile - clean the prawns, mussels by rinsing in cold water, pulling their beards off by yanking toward the top of the shell, and just crumble the salmon. Or use your favorite combo with 1/3 being a smoked fish.
Steam the mussels in the beer until the shells open. Allow them to cool for 2 min and pull them from the shells. Strain and reserve the steaming liquid, and mix in the mustard.
Pour this liquid over the prawns and mussels and allow it to marinate for 45 min.
Steep your milk and 1/2 c of the beer marinade on low heat with the clove, bay leaf, and onion for 25 min or so, and then strain.
Heat the saute pan on low and melt 1 1/2 T of butter. Then mix in all of the flour. Slowly whisk in the "infused" milk mixture and bring to a light simmer, remove the prawns from the marinade, add them, and cook 5 min more.
Pour the milk "gravy" back into the sauce pan, remove from the heat, and stir in the salmon and mussels (removed from the marinade). Quickly clean the saute pan.
Melt 1 1/2 T of the butter in the saute pan over medium high heat, add the leeks and mushrooms, and saute until just beginning to brown, then add the parsnips and cook 2 min more. Stir this mixture in with the seafood, season with the parsley, salt and pepper to taste, and spoon into the buttered pie tin.
Buy now the potatoes should be perfect for mashing. So mash until almost smooth and then add the remaining ingredients, except cheese.
Mound the potatoes over the seafood mixture and now grate the cheese over the top.
Place your "pie" in the oven for 30 min or until golden brown on top.
Allow to cool slightly, and then serve with some Irish Ale and enjoy.
Josh Klein, Beer Food Coobook
From: Michael Loo Date: 19 May 98
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