Wash and dry the pot. Put it over medium heat and add the butter. When it melts, add the anchovies and mash them with the back of a spoon until they dissolve. Stir in the leeks and mushrooms and cook, stirring often, until the leeks are wilted and the mushrooms are cooked through, about 8 minutes. Stir in the flour and continue to stir for a minute or two. Pour in the milk all at once and stir vigorously to dissolve the flour. Bring to a low boil, stirring constantly. Add the celery seed, nutmeg, pepper, and celery root, and cook, stirring very often, until the celery root is tender, about 12 minutes. Break the cod into large pieces and fold it in. Pour the filling into a large baking dish, at least 9-inches x 13-inches and 3-inches deep, or divide between 8 ramekins. Leave at least ﾽ-inch of space below the rim. If you have more filling than will fit, pour the remainder into a small dish/dishes and bake separately. Allow the filling to cool in the refrigerator.

Roll the pastry on a floured board into a rectangle about 1" larger than the dimensions of the top of the baking dish. Lay the pastry over the filling and press the ﾽ" overhang into the sides of the dish. Brush with egg wash. Cut several slashes into the top of the pastry. Refrigerate until ready to bake.

Preheat the oven to 375ﾺF. Place the pie on a baking sheet to catch any drips and bake for 20 to 25 minutes, or until the pastry is nicely browned all over. Allow the pie to rest for 10 to 15 minutes before serving.

Nutrients per serving:

479 calories, 22g total fat, 12g saturated fat, 41% calories from fat, 135mg cholesterol, 39g protein, 32g carbohydrate, 3g fiber, 1265mg sodium, 284mg calcium, and 1g omega-3 fatty acids.

Recipe By:
Recipe by Jerry Traunfeld, Executive Chef of The Herbfarm


Print Friendly | More Recipes