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Cod Potpies with Dill Biscuit Crusts

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Cod Potpies with Dill Biscuit Crusts

Cod Potpies with Dill Biscuit Crusts

amanda

Equipment

  • - Casserole Dish or Pot Pie Pan (Essential for cooking pot pies)

  • - Pie Dish with Fluted Edge (Standard choice for crust preparation)

  • - Mixing Bowl (For combining ingredients like the pie crust)

  • - Pie Rolling Pin (Ideal for rolling out biscuit dough)

  • - Digital Food Scale (Precise measurement of ingredients)

  • - Cutting Board (Necessary tool for preparing vegetables)

  • - Spatula (Useful for stirring and scraping during cooking)

  • - Hand Mixer (Efficiently mixes dough and other components)

  • - Measuring Cup Set (For accurate ingredient measurements)

  • - Oven Thermometer (Ensures correct oven temperature for baking success)

  • - Aluminum Foil (Useful for covering pot pies during baking process

Ingredients

  • 1 medium leek (white and pale green parts only), cut into 1/2-inch pieces

  • 1/2 cup finely diced carrot

  • 1/4 cup finely diced celery

  • 3 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 1/2 cups whole milk

  • 3/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 1/4 pounds skinless cod or scrod fillet, cut into 3/4-inch chunks

  • 1 1/2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 3/4 teaspoon salt

  • 7 1/2 tablespoons cold unsalted butter, cut into 1/2-inch cubes, plus 1 tablespoon, melted

  • 1/2 cup plus 1 tablespoon whole milk

  • 2 1/2 tablespoons chopped fresh dill

  • a 3 1/2-inch round cookie/biscuit cutter; 4 (4- to 5-inch-wide) 8- to 10-ounce ramekins*

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 450°F.
2

Instruction 2

Wash leek in a bowl of water, then lift out and drain well. Cook leek, carrot, and celery in butter in a 2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until tender, about 7 minutes. Add flour and cook, stirring, 1 minute. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring sauce to a boil, stirring, then reduce heat and simmer, stirring occasionally, 4 minutes. (Sauce will be thick.) Remove pan from heat.
3

Instruction 3

Whisk together flour, baking powder, and salt in a bowl. Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk and dill with a fork until mixture just comes together.
4

Instruction 4

Gather dough into a ball, then turn out onto a lightly floured surface and knead 2 or 3 times. Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick), then cut out 4 biscuits using cutter.
5

Instruction 5

Sprinkle cod with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring sauce to a simmer and stir in fish, then divide among ramekins. Top each ramekin with a biscuit, then brush biscuits with melted butter. Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12 to 15 minutes.
6

Instruction 6

*Available at Bridge Kitchenware (800-274-3435).
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