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Dingle Fish Pie

From Culhane’s Irish Pub executive chef David Williams

Sauce Ingredients:

1 quart heavy cream
2 T. Culhane’s spice blend*
1/4 cup sherry
21/2 oz. cream cheese
1/4 cup white wine
3/4 oz. ranch dressing mix
2 T. garlic, chopped

Pie Ingredients:

2 oz. salmon
2 oz. cod
4 shrimp
1/4 c. shredded cheddar/jack cheese

Serves 1-2

Sauce Procedure:

1) Combine all ingredients except cream cheese in large pot
2) Reduce by a quarter, stirring occasionally
3) Whisk in cream cheese
4) Let sauce cool

Pie Procedure:

1) Put salmon, cod and shrimp in sautée pan
2) Add 6 oz. sauce
3) Cook, reduce till thick
4) Put in small baking dish, top with cheddar/jack. Bake till golden