T-3 days until Christmas.
The countdown is on.
Truth be told my big holiday celebrations, the 8 days of Hannukah, are now behind me. Not to rub it in or anything. All my big dinners, holiday parties, and family celebrations are well over with. But have no fear, I wouldn’t leave you high and dry like that. And don’t forget, we all still have New Years Eve looming too.
If you are looking for some last minute recipes and ideas to add something delicious to your holiday dinner parties, have I got the answer for you! This Haddock a la King sounds all fancy and complicated, but is really quite simple and quick to prepare. And just look how adorable they are? In fact, I like to think of them as “mini pot pies.” And you know how we feel about pot pie here!
This super impressive and delicious recipe comes from Chef Charlotte Langley who, in partnership with MSC, has created a Holiday Entertaining Guide featuring a collection of sustainable seafood recipes for the holidays. From classic devilled eggs with cold water shrimp to this Haddock a la King, they are all decadent, delicious, and can all be made in the time it takes you to get through your first round of Christmas carols.
If you are looking to learn more about choosing sustainable, affordable, and healthy seafood, check out our previous post here. MSC (Marine Stewardship Council) is one organization that works to support sustainable fishing and safeguard our seafood supply for the future. You can find their blue labels on MSC-certified sustainable seafood in many grocery stores and fresh fish counters.
This haddock “pot pie” obviously was a clear choice for me as anything with puff pastry is bound to be delicious! I did up the veg portion a little because well, I am a dietitian. But don’t you fret, I didn’t skimp on that creamy filling. It is so rich and luscious, you’ll want to just dig in to the pot with a spoon. My grocery store was out of onions and tarragon, I know?! So I substituted a shallot and some basil and it worked splendidly.
This Haddock a la King would also make a fabulous full size “pot pie,” perfect not only for a large holiday dinner but any weeknight family meal.
So if you are sweating under the time crunch of Christmas Eve and planning your New Years Eve, relax, pour yourself a glass of eggnog, and cook up one of these mini “pot pies.”
Happy Holidays!
Dara
Haddock a la King
Serves | 6-8 |
Meal type | Appetizer |
By author | recipe adapted from Charlotte Langley |
Ingredients
- 1 package frozen puff pastry, defrosted
- 1lb MSC certified haddock (cut into 2 inch cubes)
- 3 shallots (diced)
- 1/2 cup salted butter
- 1/2 cup flour
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup frozen carrots
- 2 Cups whole milk
- 2 Tbsp chopped basil
- 2 eggs
Note
These mini fish pastries make for a great holiday appetizer. You could also pour the filling into a larger pie plate and top with a layer of pastry for a perfect family friendly "pot pie". Chef Charlotte Langley also suggests creating "mini pot pies" by topping each muffin cup with a second pastry round.
Directions
1. | In a large heavy bottomed pot, melt butter on low heat. Add shallots and cook for about 10 minutes until soft. |
2. | Add the flour to make a roux and stir constantly to make sure the flour gets cooked but not too brown, about 5 minutes. Slowly add the milk, whisking constantly. Turn the heat up to medium and continue whisking until thickened, about 10 minutes. |
3. | Turn the heat down to low and gently add haddock pieces. Add vegetables, basil, and season with a little salt. Let cool in the fridge uncovered for about 30 minutes while you prepare the puff pastry. |
4. | Preheat oven to 350. On a lightly floured cutting board, unroll the puff pastry and cut out circles in the puff pastry large enough to line each muffin cup (about 3 inches). Line each muffin cup with puff pastry round. |
5. | In a small bowl whisk two eggs. Remove filling from fridge and mix eggs thoroughly into filling. Fill each muffin cup with filling. |
6. | Bake for about 20 minutes until the pastry is browned and crunchy. Let cool for a few minutes and remove from muffin tins. |
Disclosure: We were provided with product and a small renumeration. As always, all opinions are our own.
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