Fisherman’s Pie with Bacon Saffron Sauce

0 Reviews

SERVINGS

4-6

PREP TIME

30 min

TOTAL TIME

1 hr 30 min

GLUTEN FREE

NO

Made with a decadent saffron and bacon cream sauce and topped with cheesy potatoes, this fisherman’s pie is next-level comfort food.

Recipes featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.

This recipe is made with Jones Dry Aged Bacon.

8 oz Hickory Bacon
ingredients

For the Potato Topping:

1/2 pound russet potatoes, peeled and cubed
1/2 pound yukon gold potatoes, peeled and cubed
3 ounces gruyère cheese, shredded
White pepper, to taste
Kosher salt, to taste
Salted butter, to taste

For the Poaching Liquid:

1 cup water
4 tablespoons dry vermouth
1 carrot, peeled and quartered lengthwise
1 bouquet garni: 1 bay leaf, 6 sprigs thyme, 1 short stick celery, small onion wedge; tied inside cheesecloth
1/2 teaspoon whole peppercorns

8 ounces boneless, skinless wild salmon
12 large shrimp, peeled and deveined

For the Saffron Cream Sauce:

3 slices Jones Dairy Farm Hickory Smoked Bacon, chopped
1/4 cup of all-purpose flour
1-2 cups heavy whipping cream
Pinch saffron
Pinch cayenne pepper
1/4 teaspoon ground coriander
2 teaspoons Italian flat-leaf parsley, chopped
DIRECTIONS
Preheat oven to 375°F.

For the Potato Topping:

Place potatoes in large pot; cover with water, add pinch of salt and boil until tender. Remove from heat, drain, return to pot and mash. Mix in gruyère, white pepper, salt and butter. Cover and set aside.

For the Poaching Liquid:

Combine water, vermouth, carrot, bouquet garni and whole peppercorns in medium saucepan. Cover and bring to a boil, reduce heat to simmer. Poach salmon (cut into smaller chunks if needed) in liquid for 3 minutes with pan covered, or just until outside of fish becomes opaque. Remove fish from liquid and set aside on plate. Poach shrimp for 1 minute, remove and set aside.

Strain poaching liquid into large measuring cup, reserving bouquet garni, discarding carrot and whole peppercorns. Add heavy whipping cream to poaching liquid until it equals 2 cups; mix and set aside.

For the Saffron Cream Sauce:

In non-stick pan, cook chopped bacon over medium-low heat. Remove bacon pieces to paper towel lined plate, leaving 2 tablespoons grease in pan. Add flour and whisk until smooth, allowing flour to cook but not brown. Remove pan from heat and slowly whisk in poaching liquid and cream mixture. Add saffron, coriander and cayenne pepper. Whisk until smooth.

Return pan to heat, add bouquet garni to sauce and allow to thicken, about 5 minutes. Stir in chopped parsley, salt and pepper to taste. Discard bouquet garni.

For the Pie:

Grease 2-quart baking dish and evenly distribute poached shrimp and salmon; break salmon into smaller chunks as necessary. Pour saffron cream sauce over top. Top with potatoes, evenly distributing and sealing edges.

Bake pie for 30-40 minutes in preheated oven, or until sauce is bubbly and potato peaks turn golden.

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Ingredients

For the Potato Topping:

1/2 pound russet potatoes, peeled and cubed
1/2 pound yukon gold potatoes, peeled and cubed
3 ounces gruyère cheese, shredded
White pepper, to taste
Kosher salt, to taste
Salted butter, to taste

For the Poaching Liquid:

1 cup water
4 tablespoons dry vermouth
1 carrot, peeled and quartered lengthwise
1 bouquet garni: 1 bay leaf, 6 sprigs thyme, 1 short stick celery, small onion wedge; tied inside cheesecloth
1/2 teaspoon whole peppercorns

8 ounces boneless, skinless wild salmon
12 large shrimp, peeled and deveined

For the Saffron Cream Sauce:

3 slices Jones Dairy Farm Hickory Smoked Bacon, chopped
1/4 cup of all-purpose flour
1-2 cups heavy whipping cream
Pinch saffron
Pinch cayenne pepper
1/4 teaspoon ground coriander
2 teaspoons Italian flat-leaf parsley, chopped

Directions

Preheat oven to 375°F.

For the Potato Topping:

Place potatoes in large pot; cover with water, add pinch of salt and boil until tender. Remove from heat, drain, return to pot and mash. Mix in gruyère, white pepper, salt and butter. Cover and set aside.

For the Poaching Liquid:

Combine water, vermouth, carrot, bouquet garni and whole peppercorns in medium saucepan. Cover and bring to a boil, reduce heat to simmer. Poach salmon (cut into smaller chunks if needed) in liquid for 3 minutes with pan covered, or just until outside of fish becomes opaque. Remove fish from liquid and set aside on plate. Poach shrimp for 1 minute, remove and set aside.

Strain poaching liquid into large measuring cup, reserving bouquet garni, discarding carrot and whole peppercorns. Add heavy whipping cream to poaching liquid until it equals 2 cups; mix and set aside.

For the Saffron Cream Sauce:

In non-stick pan, cook chopped bacon over medium-low heat. Remove bacon pieces to paper towel lined plate, leaving 2 tablespoons grease in pan. Add flour and whisk until smooth, allowing flour to cook but not brown. Remove pan from heat and slowly whisk in poaching liquid and cream mixture. Add saffron, coriander and cayenne pepper. Whisk until smooth.

Return pan to heat, add bouquet garni to sauce and allow to thicken, about 5 minutes. Stir in chopped parsley, salt and pepper to taste. Discard bouquet garni.

For the Pie:

Grease 2-quart baking dish and evenly distribute poached shrimp and salmon; break salmon into smaller chunks as necessary. Pour saffron cream sauce over top. Top with potatoes, evenly distributing and sealing edges.

Bake pie for 30-40 minutes in preheated oven, or until sauce is bubbly and potato peaks turn golden.