This recipe makes 4 potpies.Ingredients
1 lb. conch
4 puff pastry squares
1 egg, beaten
4 tablespoons unsalted butter
1 fennel bulb, chopped
1 celery stalk
½ yellow onion, chopped
2 banana shallots, sliced
1/4 cup unbleached all-purpose flour
2 cups fish stock
¼ cup sauvignon blanc wine
1/2 cup heavy cream
1 ½ cups small heirloom potatoes, halved
2 tbsp fresh tarragon, minced
1 tbsp fresh thyme
1 lemon, zested
STEP 1 Fill a large stock pot with water and bring it to a boil. Heavily salt, and then add the conch meat. Cook for 1 hour until the conch meat is tender. Coarsely chop and set aside.
STEP 2 In a medium stockpot, melt butter over medium-high heat. Add fennel, onions, and shallots. Season with salt and pepper, and saute until the onions are soft and translucent about 5 minutes.
STEP 3 Evenly sprinkle the flour on top and stir to combine; cook until it has a slightly nutty aroma, about 1 minute. Stir in stock, heavy cream, and wine. Add potatoes and thyme; bring to a boil, then reduce heat to medium and simmer until just tender, 10 to 15 minutes. Stir in tarragon, cooked conch, and lemon zest; remove from heat—season with salt and pepper to taste.
STEP 4 Preheat oven to 400 degrees F. Set the puff pastry out to thaw. Whisk one egg with a tsp of water to make an egg wash and brush the tops of the ramekins with it.
STEP 5 Fill the ramekins with the lobster mixture and then cover with a puff pastry square. Brush the top of the puff pastry with egg wash. Cut a small x in the middle for air to escape. Sprinkle with a bit of sea salt. Place on a baking sheet and bake for about 15 min or until golden.
FIN. Serve hot.