1Butter a shallow 1 1/2-quart baking dish or casserole.
2Butter a shallow 1 1/2-quart baking dish or casserole.
3Butter a shallow 1 1/2-quart baking dish or casserole.
4Melt 2 tablespoons butter in a large skillet over medium-high heat.
5Melt 2 tablespoons butter in a large skillet over medium-high heat.
6Melt 2 tablespoons butter in a large skillet over medium-high heat.
7Stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes.
8Stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes.
9Stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes.
10Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve.
11Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve.
12Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve.
13Add wine and bring to a boil, then let simmer until the wine evaporates almost completely.
14Add wine and bring to a boil, then let simmer until the wine evaporates almost completely.
15Add wine and bring to a boil, then let simmer until the wine evaporates almost completely.
16Remove from heat and scrape into a heatproof bowl.
17Remove from heat and scrape into a heatproof bowl.
18Remove from heat and scrape into a heatproof bowl.
19In the same skillet, melt remaining 4 tablespoons butter over medium heat.
20In the same skillet, melt remaining 4 tablespoons butter over medium heat.
21In the same skillet, melt remaining 4 tablespoons butter over medium heat.
22Whisk in flour and cook until pale golden, 1 to 3 minutes.
23Whisk in flour and cook until pale golden, 1 to 3 minutes.
24Whisk in flour and cook until pale golden, 1 to 3 minutes.
25Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly.
26Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly.
27Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly.
28Simmer for 1 to 3 minutes until very thick, then remove from heat.
29Simmer for 1 to 3 minutes until very thick, then remove from heat.
30Simmer for 1 to 3 minutes until very thick, then remove from heat.
31Pat the fish cubes, shrimp and scallops dry.
32Pat the fish cubes, shrimp and scallops dry.
33Pat the fish cubes, shrimp and scallops dry.
34Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt.
35Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt.
36Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt.
37Spoon mixture into prepared dish.
38Spoon mixture into prepared dish.
39Spoon mixture into prepared dish.
40Chill uncovered, for at least 1 hour, and up to overnight.
41Chill uncovered, for at least 1 hour, and up to overnight.
42Chill uncovered, for at least 1 hour, and up to overnight.
43Before baking, heat oven to 425 degrees.
44Before baking, heat oven to 425 degrees.
45Before baking, heat oven to 425 degrees.
46In a small bowl, whisk together egg with 1 teaspoon water.
47In a small bowl, whisk together egg with 1 teaspoon water.
48In a small bowl, whisk together egg with 1 teaspoon water.
49On a lightly floured surface, unroll pastry dough and roll it 1/8-inch thick.
50On a lightly floured surface, unroll pastry dough and roll it 1/8-inch thick.
51On a lightly floured surface, unroll pastry dough and roll it 1/8-inch thick.
52Use a fish cutter or paring knife to cut out a fish from the center of dough (or cut circles and overlap them to look like fish scales).
53Use a fish cutter or paring knife to cut out a fish from the center of dough (or cut circles and overlap them to look like fish scales).
54Use a fish cutter or paring knife to cut out a fish from the center of dough (or cut circles and overlap them to look like fish scales).
55Place pastry on top of pie and trim edges, but don’t seal them.
56Place pastry on top of pie and trim edges, but don’t seal them.
57Place pastry on top of pie and trim edges, but don’t seal them.
58Brush egg wash all over pastry.
59Brush egg wash all over pastry.
60Brush egg wash all over pastry.
61Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes.
62Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes.
63Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes.
64Remove from oven and let cool for 5 to 10 minutes before serving.
65Remove from oven and let cool for 5 to 10 minutes before serving.
66Remove from oven and let cool for 5 to 10 minutes before serving.
67If desired, spoon sour cream into a shallow dish, top it with trout roe and serve on the side, or spoon caviar into the fish cutout on top of the pie and serve sour cream on the side.
68If desired, spoon sour cream into a shallow dish, top it with trout roe and serve on the side, or spoon caviar into the fish cutout on top of the pie and serve sour cream on the side.
69If desired, spoon sour cream into a shallow dish, top it with trout roe and serve on the side, or spoon caviar into the fish cutout on top of the pie and serve sour cream on the side.
Ingredients
6 tablespoons unsalted butter
6 tablespoons unsalted butter
6 tablespoons unsalted butter
2 large large leeks, white and light green parts only, halved and thinly sliced
2 large large leeks, white and light green parts only, halved and thinly sliced
2 large large leeks, white and light green parts only, halved and thinly sliced
2 teaspoons kosher salt
2 teaspoons kosher salt
2 teaspoons kosher salt
1 clove garlic clove, minced
1 clove garlic clove, minced
1 clove garlic clove, minced
2 anchovies, minced
2 anchovies, minced
2 anchovies, minced
0.5 cup dry white wine or dry vermouth
0.5 cup dry white wine or dry vermouth
0.5 cup dry white wine or dry vermouth
0.25 cup all-purpose flour, more for rolling out pastry
0.25 cup all-purpose flour, more for rolling out pastry
0.25 cup all-purpose flour, more for rolling out pastry
0.75 cup chicken stock
0.75 cup chicken stock
0.75 cup chicken stock
0.5 cup clam juice
0.5 cup clam juice
0.5 cup clam juice
1 pound mixed mild fish fillets, cut into 1 1/4-inch thick cubes (such as cod and pollock)
1 pound mixed mild fish fillets, cut into 1 1/4-inch thick cubes (such as cod and pollock)
1 pound mixed mild fish fillets, cut into 1 1/4-inch thick cubes (such as cod and pollock)
0.5 pound large shelled shrimp (16 to 20 count)
0.5 pound large shelled shrimp (16 to 20 count)
0.5 pound large shelled shrimp (16 to 20 count)
0.5 pound large sea scallops, side muscle removed
0.5 pound large sea scallops, side muscle removed
0.5 pound large sea scallops, side muscle removed
1 cup frozen peas
1 cup frozen peas
1 cup frozen peas
1 tablespoon chopped tarragon
1 tablespoon chopped tarragon
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
1 tablespoon chopped parsley
1 tablespoon chopped parsley
2 tablespoons drained capers, chopped
2 tablespoons drained capers, chopped
2 tablespoons drained capers, chopped
1 large egg
1 large egg
1 large egg
1 pound puff pastry, thawed
1 pound puff pastry, thawed
1 pound puff pastry, thawed
1 cup sour cream, for serving
1 cup sour cream, for serving
1 cup sour cream, for serving
1 ounce salmon or trout roe or other caviar
1 ounce salmon or trout roe or other caviar
1 ounce salmon or trout roe or other caviar
Equipment
shallow 1 1/2-quart baking dish or casserolelarge skilletheatproof bowlsmall bowlfish cutter or paring kniferimmed baking sheet
Tips
Chill the pie uncovered for at least 1 hour, and up to overnight, before baking.
Do not seal the edges of the pastry to the dish, as this impinges on the puffing.
Let the pie cool for 5 to 10 minutes before serving.