LOUISE’S SEAFOOD POT PIE

This rich and easy pass-along recipe can be made up to 3 days ahead and baked before serving. But it may be even better reheated the next day.

12 tablespoons (1 1/2 sticks) butter, divided, plus more for greasing the pan

3 pounds mixed shellfish such as finely diced shrimp, lobster, scallops, crabmeat or oysters

2 1/4 teaspoons salt, divided

1 1/4 plus ⅛ teaspoons ground black pepper, divided

1 1/2 cups dry vermouth

1 pound medium button mushrooms, cleaned and sliced

2 large shallots, finely diced

1 1/2 cups milk

1 1/2 cups plus 2 tablespoons heavy cream

1/2 cup white wine

1 teaspoon dry mustard

4 tablespoons tomato paste

2 teaspoons dried tarragon

4 tablespoons all-purpose flour

1 pound Gruyere cheese, grated

1 (11-by-16-inch) sheet allbutter puff pastry

1 egg

Preheat the oven to 375 degrees.

Butter a 9-by-13-inch baking dish.

Melt 8 tablespoons of the butter in a large, heavy stockpot over medium-high heat. When the foaming has subsided, add the seafood, 3/4 teaspoon of the salt, and 1/2 teaspoon of the black pepper and saute the seafood approximately 4 to 5 minutes, stirring constantly with a rubber spatula until it is only partially cooked through. Add the vermouth, and continue to saute for another 3 minutes or so until the seafood is just cooked through but still very rare. Drain the seafood in a colander over a bowl, set aside the seafood, and return the liquid back to the stockpot. Add the mushrooms and shallots, 1/4 teaspoon of the salt, and ⅛ teaspoon of the black pepper and let the mushrooms and shallots steep in the liquid approximately 5 to 7 minutes, until they are just cooked through, and then drain them into a colander over a bowl, set aside the vegetables, and return the liquid to the stockpot. Add the milk, 1 1/2 cups of the heavy cream, the white wine, dry mustard, tomato paste, tarragon and the remaining 1 1/4 teaspoons salt and 3/4 teaspoon black pepper, and whisk the mixture vigorously to break up the tomato paste. Bring the mixture to a boil, then reduce the heat to low and allow the sauce to simmer.

In a separate heavy skillet over medium-high heat, melt the remaining 4 tablespoons butter and the flour together to make a roux, and then add it to the milk-cream mixture, again whisking vigorously to break up any lumps, then bring it to a boil and remove from the heat. Whisk in the cheese a little at a time to make a smooth sauce. Add the cooked seafood and mushrooms to the prepared baking dish, pour the sauce over the seafood and mushrooms, and place the puff pastry on top, trimming the edges to make it neat. (The pot pie may be assembled up to this point, covered, and refrigerated for up to 3 days before bringing it to room temperature again before finishing the cooking.)

In a small bowl, beat the egg with the remaining 2 tablespoons heavy cream. Brush the puff pastry with the egg wash, place the baking dish on a sheet pan as there will be overflow from the cheese, and then place the pot pie in the oven. Bake it for 25 to 30 minutes, until the pastry is golden brown and cooked through. Let the pot pie rest for at least 10 minutes before serving.

Serves 12.

Per serving: 678 calories (percent of calories from fat, 64), 38 grams protein, 20 grams carbohydrates, 1 gram fiber, 46 grams fat (24 grams saturated), 240 milligrams cholesterol, 626 milligrams sodium.

“The Art of the Host: Recipes and Rules for Flawless Entertaining” by Alex Hitz, Rizzoli New York, 2019

CONTRIBUTED BY IAIN BAGWELL Louise’s Seafood Pot Pie is part of Alex Hitz’s totally do-ahead Christmas Eve dinner. The recipe (Pages 88-89) is from his book “The Art of the Host: Recipes and Rules for Flawless Entertaining” (Rizzoli, $45).