English Seafood Pie
|Unsalted butter||9 Tablespoon|
|Minced onions||1 Cup (16 tbs), minced|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Minced carrots||1⁄3 Cup (5.33 tbs)|
|Mushrooms||1⁄4 Pound, sliced|
|Bottled clam juice||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Large shrimp||1 Pound, shelled, deveined, and halved lengthwise|
|Sea scallops||1⁄2 Pound, halved if large|
|Milk||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Dijon style mustard||2 Teaspoon|
|Freshly grated nutmeg||To Taste|
|Lemon juice||To Taste|
|Baking potatoes||2 1⁄2 Pound|
|Milk cream||3⁄4 Cup (12 tbs)|
|Unsalted butter||4 Tablespoon|
|Bread crumbs||1 Tablespoon|
|Parmesan cheese||1 Tablespoon|
|Melted unsalted butter||3 Tablespoon|
Melt 3 tablespoons of the butter over moderately low heat and cook the onions, celery, carrots, and mushrooms, covered, for 8 to 10 minutes or until the onion is soft.
Add the clam juice, the wine, and the bouquet garni.
Bring to a simmer and stir in the shellfish.
Bring back to a simmer, stirring, and remove pan from heat.
In a shallow baking dish poach the cod in the milk seasoned with salt and pepper over low heat for 5 minutes, or just until it flakes when tested with a fork.
With a slotted spoon transfer the cod to a dish, reserving the milk, and let cool.
Skin, bone, and flake the cod and transfer to a bowl.
Drain the shellfish and vegetables, reserving the liquid and cheesecloth bag, and add to the bowl containing the cod.
Combine the poaching liquids and add enough water to measure 3 1/2 cups.
In a saucepan melt the remaining butter, add the flour and cook over moderately low heat, stirring, for 3 minutes.
Add the reserved liquid and cheesecloth bag and simmer, stirring occasionally, for 20 minutes.
Remove cheesecloth bag.
Strain through a fine sieve into a bowl and add the heavy cream, cheese, parsley, mustard, nutmeg, lemon juice, and salt and pepper.
Combine the shellfish and cod with the sauce and correct seasoning.
Transfer to a buttered baking dish.