Wild Alaska Sablefish Pot Pies with Squash and Kale

Wild Alaska sablefish is especially well suited to pot pie: its rich, buttery texture stays moist and tender as it bakes, while its mild flavor pairs naturally with the creamy herb sauce, sweet winter squash and earthy kale. Topped with flaky golden pastry, these individual pot pies are both cozy-comforting and elegant.

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Wild Alaska Sablefish Pot Pies with Squash and Kale

Servings: 4

Prep Time: 30 minutes

Cook Time: 35 minutes

Print the Recipe

Ingredients

• For the Pot Pie Filling:
  • 12 ounces Wild Alaska sablefish, skin removed and cut into 1-inch pieces
  • 1 cup peeled butternut squash, cut into ½-inch cubes
  • 2 cups chopped kale, stems removed
  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1½–2 cups chicken or vegetable broth
  • ½ cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon kosher salt, plus more for seasoning the fish
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
• For the Pastry:
  • 1 sheet refrigerated puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • Flaky salt, for topping

Instructions

1. Prepare the pastry: Preheat the oven to 400°F. Place four 8-ounce ovenproof ramekins on a rimmed baking sheet. Unroll the puff pastry and cut it into four pieces slightly larger than the tops of the ramekins. Refrigerate the pastry while preparing the filling so it stays cold.
2. Cook the squash: Melt the butter in a large skillet or Dutch oven over medium heat. Add the butternut squash and shallot and cook for 5–7 minutes, stirring occasionally, until the squash begins to soften and the shallot is tender. Add the garlic and cook for 30 seconds, until fragrant.
3. Make cream sauce: Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to cook the flour. Gradually whisk in the broth, followed by the heavy cream. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring frequently, until the sauce thickens just enough to coat the back of a spoon.
4. Add kale and herbs: Stir in the kale, thyme, parsley, salt and pepper. Cook for 2–3 minutes, just until the kale is wilted and tender. Remove the skillet from the heat and stir in the lemon juice.
5. Add the sablefish: Gently fold the cubed sablefish into the warm sauce. The fish does not need to be cooked through at this point; it will finish cooking in the oven. Taste the filling and adjust the seasoning with additional salt, pepper or lemon juice as needed.
6. Fill ramekins: Divide the sablefish mixture evenly among the four ramekins, filling each nearly to the top. Let the filling cool for about 5 minutes so it is not piping hot when the pastry is added. Letting the filling cool slightly before adding the puff pastry helps keep the butter in the pastry cold, which encourages better lift and a flakier, crisper crust as it bakes.
7. Top with pastry: Place a piece of puff pastry over each ramekin, gently pressing the edges against the rim to create a seal. Use a sharp knife to cut 3–4 small vents in the center of each crust. Whisk together the egg and water, then brush the pastry generously with the egg wash. Sprinkle lightly with flaky salt.
8. Bake pot pies: Bake for about 25 minutes, or until the pastry is deeply golden, puffed and cooked through. The filling should be bubbling around the edges, and the sablefish should be opaque and flake easily when gently tested with a fork.
9. Rest and serve: Allow the pot pies to rest for 5 minutes before serving; the filling will be extremely hot. Serve directly in the ramekins.

Homemade | homemadecooking.com

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