Ladner Fisherman’s Pot (serves four)

This dish is a La Belle Auberge Classic, makes a wonderful first course, & can be made with any type of fish you love, the beauty is when it comes out of the oven with a golden dome of flaky pastry, and you crack it open with your spoon, the aroma of all the fresh fish is released.

30ml Butter

30ml Shallots finely chopped

8 26/30 Prawns peeled & deveined

8 20/30 Scallops

8 Salmon filet cut into 2cm cubes

90ml Dry white wine

25ml Flour

10ml Tomato paste

750ml Fish stock

100ml Heavy Cream

15ml Chopped tarragon or dill

1 Egg Beaten

200g Puff Pastry

Instructions

Select four deep oven proof bowls to hold approximately 350 ml, Roll puff pastry to a thickness of 3mm, cut circles 1.5 cm larger than the rim of bowl & set aside in refrigerator. On medium high heat brown fish in 15ml butter for 20 seconds & remove from pan, add remaining butter & Shallots and sauté on low heat until shallots are translucent, Stir in tomato paste & flour to make smooth paste, cook for 30 seconds and remove from heat, add white wine stir until smooth, add fish stock & return to medium heat, bring to a simmer stirring often, then add cream & cook on low heat for 30 minutes, adjust the seasoning to taste & set aside to cool. Meanwhile distribute fish evenly in bowls, add cooled soup, top with chopped herbs, brush puff pastry with egg on both sides, place on top of soup bowl and gently fold the edges around the bowl. All these steps can be done up to four hours ahead of time. When ready to serve preheat oven to 450º F brush pastry on more time and place in oven for 8-10 minutes or golden brown. Serve Immediately