Oyster and Rockfish Pot Pie
3 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup button mushrooms, quartered
1/2 cup medium-diced potatoes
1/4 cup medium-diced carrots
1/4 cup medium-diced leeks
3 stalks celery, medium diced
2 cloves garlic, finely chopped
1 small onion, medium diced
1/4 cup all-purpose flour
1 cup white wine
3 cups fish stock
1 cup heavy cream
1 pound rockfish, skinned and cut into 1-inch cubes
2 dozen oysters, shucked
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 lemon, juiced
Salt and freshly ground black pepper
6 large puff pastry rounds, chilled (1/8-inch thick and 4 inches round)
1 egg, beaten
Instructions:
Preheat the oven to 395 degrees F.
Heat the olive oil and butter in a large saucepot over medium-high heat. Saute the mushrooms, potatoes, carrots, leeks, celery, garlic and onions for about 5 minutes. Add the flour to the vegetables to coat well, and then add the white wine. Continue to cook over medium heat for 3 minutes. Add the stock and cream and stir until smooth. Simmer on low heat until the vegetables are tender, about 15 minutes. Add the rockfish, cook for 5 minutes, and then add the oysters, herbs and lemon juice. Season with salt and pepper.  
Divide the mixture into 6 large ovenproof ramekins and cover with the rounds of chilled puff pastry. Brush the tops of the pastry with the beaten egg and bake until golden brown, about 15 minutes.
