SEAFOOD BAKE

We had a delicious lunch at Crush Pad Bistro at Luckett Vineyards in the Gaspereau Valley, just outside of Wolfville. The winery is owned by Pete Luckett of Pete’s Fine Foods. It was a pleasure to see Pete in action — welcoming customers and making everyone feel like friends. This recipe is based on their seafood bake. 2 lbs Yukon Gold or baking potatoes, peeled and cut into 2” pieces 3 tbsp butter or extra virgin olive oil 1/2 cup hot milk 1 1/2 tsp kosher salt or to taste pinch freshly ground black pepper 1 t bsp f i nely c hopped fresh dill or parsley Seafood: 1 1/2 cups fish or vegetable stock or water 1/2 cup dry white wine or additional stock 1 lb haddock, cod or halibut, cut into large pieces 1/2 lb scallops, cut in half through the thickness 1/2 lb shelled and cleaned shrimp, whole or cut through the thickness 1 cup fresh or frozen peas ( defrosted and patted dry) Sauce: 1/4 cup butter 1 onion, chopped 1 carrot, chopped 1/3 cup all-purpose flour reserved cooking liquid from above 1/2 cup cream kosher salt and freshly ground black pepper and nutmeg to taste 1/4 tsp cayenne or hot sauce 2 tbsp chopped fresh dill or parsley 2 tbsp melted butter 1/2 cup grated Cheddar, optional

1. Cook potatoes in a large pot of water with 1 tbsp salt for 20 to 30 minutes or until tender. Drain well. Mash until smooth with 3 tbsp butter and 1/2 cup milk. Season to taste with salt, pepper and herbs.

2. Meanwhile bring stock and wine to a boil in a saucepan. Add haddock and cook 2 to 3 minutes or until just starting to flake. Carefully lift out of liquid, draining well. Cook scallops about 3 minutes or until opaque. Lift out and add to haddock. Cook shrimp a few minutes or until opaque. Add to scallops, draining any accumulated juices into stock. Strain stock and reserve. You should have about 2 to 2 1/2 cups. Reserve peas with seafood.

3. Melt 1/4 cup butter in a medium saucepan. Cook onions and carrots gently until tender, about 5 minutes. Add flour and cook 2 to 3 minutes without browning. Whisk in reserved cooking liquid and bring to a boil. Reduce heat and cook gently about 5 minutes. Add cream, heat and season generously with salt, pepper, nutmeg and cayenne.

4. Place seafood and peas in the bottom of a 2.5L baking dish or 4 individual 2- cup baking dishes. Spoon sauce evenly over seafood. Swirl or pipe mashed potatoes over top. Brush with melted butter and sprinkle with cheese if using.

5. Bake in a preheated 375F oven 25 to 35 minutes until browned and hot. Serve with a wedge of lemon.

Makes 4 servings.