Magnificent Mermaid Pie

This wonderful recipe was inspired by a recipe that is featured in an equally wonderful book by one of my favorite historical fiction authors, Bryce Courtenay called “The Family Frying Pan”. The book is a story of many stories taking place in Russia during the early 1900’s. At the end of each story is a recipe that pertains to that story. It is one of those books that I will read over and over again…

Magnificent Mermaid Pie, has a Flaky crust and is full of warm and inviting seafood, maple crumble sausage and vegetables. All the warmth and comfort of a Chicken Pot Pie, but with an upgrade of the delights of the sea. Now mind you, this is my version of the recipe in the book. If you want the original recipe, you are just going to have to read the book. Note: The book is no longer in print, but you can find used versions pretty easily.
This is one of the dished I serve for our class lunches. I usually make triple batches and freeze them. You can do this as well, so you always have something to pull out of the freeze for delicious homemade meal!

INGREDIENTS
1/2 lb of Suasage
8 oz of Scallops
8 oz of Large Shrimp shelled and deveined
1 lb of Firm White Fish (Grouper, Cod)
3 medium Carrots (sliced)
1/2 Sweet Onion (sliced)
1/2 lb of Shitake Mushrooms (sliced)
3 Garlic Cloves (peeled and chopped)
4 – 6 Tbsp Butter
2 Tbsp Coconut Oil
1/4 Tsp Nutmeg
Ground Pepper and Salt to taste
2 Tbsp Flour
1 1/2 Cup of Whole Milk
2 Tbsp of Parmesan Cheese (shredded)
1/2 Cup of White Wine plus some for drizzling on shrimp
1 tbsp lemon (optional)
2 Bay Leaves (or 1 tsp of Bay Powder)
Red Pepper Flakes to taste (optional)
1 Tbsp Fresh Chopped Parsley
1 bunch of Green Onions (chopped)
4 Sheets of Puff Pastry (Have also made it using a home made butter pie crust and was delicious)

PREPARE MEATS and VEGGIES
~Cook the sausage in cast iron skillet, stirring occasionally until it browns and caramelizes. Soak up as much grease as possible. Drizzle a little pure Maple Syrup over the sausage and continue to cook until well coated. Remove sausage from pan and place in a paper towel lines bowl. Pour a little water in the pan to deglaze the pan, add a pat of butter and sauté the mushrooms until soft browned. Remove the Mushrooms from the pan, add a little water to the pan to deglaze again, then add the sliced onions with a sprinkle of salt on top and cook on a lower heat until caramelized.
~Steam the sliced carrots until just tender
~Make sure the fish is patted dry, Sprinkle with salt and pepper. Add 2 tbsp of coconut oil to the pan, once it is hot, add the fish and fry until flaky and cooked through. Remove the Fish, turn down the heat a bit, add a pat of butter to the pan and cook the scallops until slightly golden on the edges. Remove the scallops add another pat of butter, cook the shrimp, drizzle white wine over the shrimp and add the garlic, squirt of lemon of you please.

READY THE PASTY
Turn Oven to 350 degrees. Layer the puff pastry on the bottom of a large greased baking dish. If you need several sheets to cover the bottom, be sure to squeeze the sheets together. Trim off excess and poke the pastry with a fork. Bake for 10 mintues or until browned on top. Let cool completely.

MAKE THE SAUCE

Melt 2 Tbsp of butter in a saucepan, Add the flour and stir to combine. Cook gently, stirring for a few minutes. Remove from heat and cool. Add the milk and stir until smooth. Add the Cheese, wine, bay leaves, nutmeg, salt/pepper to taste and simmer for 5 minutes. (sometimes I will add a little freeze dried hot pepper dust or red pepper flakes, if I want a little heat). Remove Bay leaves.

PUT IT ALL TOGETHER
Layer the sausage, carrots, shrimp, scallops, onions, mushrooms and fish like a lasagna on top of the baked puff pastry. Slowely cover with the sauce, letting it seap into the ingredients. Cover with another layrer of puff pastry. Genlty poke the puff pastry with a fork and brush with milk. Increase oven temp to 400 degress and cook for 15 minutes or until the crust is browned.

SPRINKLE HERBS AND ENJOY!
Sprinkle the pastry top with Parsley and Green onions and Enjoy!

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