Heart Healthy from WakeMed Heart Center

Seafood Pie

November 7, 2013 |

Recipe courtesy of Sheila Duncan
as seen on episode “PieBird”, season 3


  • 1/2 lb flounder
  • 1/2 lb catfish
  • 1/4 lb smoked salmon or smoked trout
  • 2 parsnips, diced
  • 1 potato, diced
  • 4 oz mustard greens, swiss chard, or kale
  • 8 oz cream
  • 1/4 cup white wine
  • juice of 4 lemons
  • 1 tablespoon fresh tarragon
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 cup butter plus one tablespoon
  • 1/2 cup flour
  • Saltine crackers for top

Boil potatoes and parsnips until tender, drain and set aside. While vegetables are boiling, make a roux by slowly melting ½ cup butter then adding in the flour, stirring constantly. Cook, stirring constantly, for a minute or two to incorporate the flour, then add the cream, wine and lemon juice, stirring until the sauce is smooth and slightly thickened. Set aside.

Melt the remaining tablespoon of butter and stir in minced garlic and minced shallot. Sauté until tender then add the mustard greens. Pour the mixture into an unbaked pie shell and top with potatoes and parsnips. Break up the fish and layer on top of the potatoes. Sprinkle with chopped tarragon, pour sauce over top and top with a layer of saltine crackers. Bake at 350 degrees until firm, about 30 to 40 min.

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Category: Recipes

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  1. Seafood Sightings: January 17, 2014 | Mariner's Menu | January 17, 2014
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