Cod Potpies with Dill Biscuit Crusts

Cod Potpies with Dill Biscuit Crusts
Photo by Romulo Yanes

Ingredients

  • ¼ teaspoon black pepper
  • 4 4- to 5-inch-wide 8- to 10-ounce ramekins
  • ¾ teaspoon salt
  • 1 ½ cups whole milk
  • 1 3 1/2-inch round cookie/biscuit cutter
  • 2 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • + 10 more ingredients
    • ¼ cup celery
    • 1 medium leek
    • 1 ¼ pounds skinless cod or scrod fillet, cut into 3/4-inch chunks
    • ½ cup carrot
    • 2 ½ tablespoons fresh dill
    • 9 tablespoons whole milk
    • 8 ½ tablespoons unsalted butter
    • ¾ teaspoon salt
    • 1 tablespoon baking powder
    • 1 ½ cups all-purpose flour

Put oven rack in middle position and preheat oven to 450°F. Wash leek in a bowl of water, then lift out and drain well. Cook leek, carrot, and celery in butter in a 2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until tender, about 7 minutes. Add flour and cook, stirring, 1...

View full recipe at Epicurious

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