The sea, once it casts its spell, holds one in its net of wonder forever.
Jacques Yves Cousteau
For my friends near the shore:
Tweed Kettle Pie
2 lbs potatoes
8 oz cream cheese, softened
2 T butter
1/4 c fresh chives or scallions
Good quality bacon (I prefer peppered turkey)
6 T butter, divided
1/3 c flour
Pinch of kosher salt
1/2 t crushed red pepper
1/2 t ground black pepper
1 t fresh grated nutmeg
1/2 c onion, thinly sliced
2 cups fres, in-season vegetables (I love carrots, parsnips, peas), sliced thin if necessary
2T fresh Italian parsley
4-8 oz fresh salmon or whitefish filet, poached & flaked
1/2-1 c grated cheddar or jack cheese
Dice potatoes, boil until tender; add salt, cream cheese, 1 T butter, chives and mash or smash until almost smooth (if your family prefers, whip the potatoes to create a creamier texture).
While potatoes are boiling, melt 4 T butter, add flour, pinch of salt, pepper (red & black) and nutmeg, cook until flour turns golden, stirring with a wooden spoon to make a roux. Slowly stir in milk over low heat; continue stirring, breaking up any lumps, until roux is thickened.
Sauté onion in remaining butter until soft. Add rest of the vegetables, parsley and fish, stir gently to combine.
Pour this mixture in baking dish sprayed with a non-stick spray; top with the roux. Spread the smashed potatoes over top, then sprinkle with cheese. Bake at 350 F until bubbly and golden on top. Let the dish rest for 10 minutes, serve warm with crusty bread and a salad.
Enjoy – v