IN THE KITCHEN WITH: Madfish Grill

By Observer Staff
| 4:00 a.m. April 18, 2014

Arts + Culture

SCROLL DOWN FOR VIDEO —

Join us in the kitchen at Madfish Grill as manager Casey Clinch prepares their signature seafood pie, a medley of seafood with a sherry cream sauce in a puff pastry shell.

Clinch’s family opened Madfish Grill in 1999. The menu features fresh seafood dishes, prepared either Caribbean or New England style. Madfish Grill also serves a wide variety of sandwiches, salads, pasta, chicken and steak.

Madfish Grill is open for lunch and dinner seven days a week, also serving daily happy hour and Sunday brunch.

For more In the Kitchen videos, click here.

Scroll down for an instructional video on how to prepare the dish.

Seafood pie with sherry cream sauce

Sherry cream sauce ingredients:
½ cup sherry
1 pint heavy cream
1 ½ teaspoons paprika
¾ cup water
¼ cup clam base

Seafood medley ingredients:
3-4 tablespoons olive oil
2-3 shrimp
2-3 scallops
2-3 slipper lobster
½ cup fresh mushroom caps
¼ cup scallions, chopped
3/4 cup sherry cream sauce
Salt and pepper to taste
Puff pastry crust, pre-baked and formed

Sherry cream sauce preparation:
Add all ingredients together in stock pot. Boil until thickens. Tighten sauce with a rue. Set aside to cook with seafood medley.

Seafood medley preparation:
Add olive oil to pan over medium-high heat. Add seafood. Season with salt and pepper to taste. Sautee for 1-2 minutes on each side. Add mushrooms to pan and cook 2-3 minutes. Add extra olive oil, salt and pepper to taste. Add scallions and sherry cream sauce to pan. Stir ingredients to mix. Serve inside fresh baked puff pastry. Garnish with chopped scallions or parsley. Enjoy!