Recipe

Halibut-yukon Gold Potato Pie Recipe

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Ingredients

Directions

Step #1 Sauté leeks in olive oil over medium-high heat for 8 mins or until tender.
Step #2 Transfer to a large bowl; stir in the halibut & next 9 ingredients.
Step #3 Set aside.
Step #4 Combine 2 c flour, wheat germ, & salt in a bowl.
Step #5 Cut in shortening with a pastry mixer until the size of small peas.
Step #6 Sprinkle top cold water, 1 tbsp at a time, over surface; stir lightly with a fork just until dry ingredients are moistened.
Step #7 Shape pastry into a ball, & divide into 2 portions.
Step #8 Roll 1 portion to 1/8-inch thickness on a lightly floured surface.
Step #9 Place in a 9-inch pie plate.
Step #10 Roll remaining pastry to 1/8-inch thickness.
Step #11 Spoon halibut mixture into prepared crust; place pastry over filling.
Step #12 Trim off excess pastry along edges, fold edges under & crimp.
Step #13 Cut slits in top crust to vent.
Step #14 Bake at 450° for 10 mins.
Step #15 Reduce temperature to 350°, & bake for 40 mins or until golden.
Step #16 Let stand 10 mins before serving.
Step #17 Wine note: This is a pie for Chardonnay lovers.
Step #18 I recommend one from the Burgundy region of Chablis.
Step #19 Most of these are oak-free with bright acid & great minerality to cut through the richness of the sauce & accent the earthiness of the potato.
Step #20 Any Louis Michel Premier Cru such as Grenouilles ($25-$44) would be heaven.
Enjoy the Halibut-Yukon Gold Potato Pie recipe

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