Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, salmon fillet and seafood pot pie. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Salmon Fillet and Seafood Pot Pie is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Salmon Fillet and Seafood Pot Pie is something which I have loved my whole life. They are fine and they look fantastic.
Browse Our Variety Of Easy Salmon Recipes Online At Kraft® Only. It really compliments the potatoes and the veggies in the filling and gives the pot pie a. Here is how you cook it.
To get started with this particular recipe, we must prepare a few components. You can cook salmon fillet and seafood pot pie using 16 ingredients and 20 steps. Here is how you can achieve it.
The ingredients needed to make Salmon Fillet and Seafood Pot Pie:
- Take 2 5 oz Salmon Fillets
- Make ready 4 tbsp Butter
- Get 1 each Shallots, minced
- Prepare 1/4 cup Celery, diced
- Take 1/2 cup Potato, diced
- Get 1 tbsp Flour
- Get 1 1/2 cup Clam Juice
- Get 1/4 cup Sherry
- Get 1/4 cup Tomato Sauce
- Get 1/2 cup Heavy Cream
- Make ready 1 8oz Lobster Meat, cut into 1" chunks
- Get 4 each Scallops, halved or quartered depending on size, divided
- Prepare 1/4 cup Peas, thawed
- Get 1 Egg Yolk
- Prepare 1 tbsp Milk
- Make ready 2 Puff Pastry
I sous-vided the salmon to ensure it remains juicy and added a touch of Sherry to really bring out the flavors of the seafood. Easy Salmon Pot Pie is a seafood recreation of one of the most popular recipes on Spicy Southern Kitchen- Chicken Pot Pie. Made with Chicken of the Sea® Lemon Pepper Salmon, a refrigerated pie crust, and a thick and rich filling with lots of vegetables, Easy Salmon Pot Pie makes a wonderful family lunch or dinner. Salmon Fillet and Seafood Pot Pie.
Instructions to make Salmon Fillet and Seafood Pot Pie:
- Season the salmon fillets with salt and pepper.
- Place your salmon fillets into a sous-vide pouch and vacuum seal the bag.
- Cook in a water bath at 41 C (106 F) for approximately 25 minutes or core temperature of 40 C (104 F) Time and temperature is referenced from Thomas Keller?s Under Pressure sous-vide book
- Heat the butter in a sauce pan, add shallots and celery, and sweat.
- Add the potatoes and continue to sweat for 2-3 minutes.
- Whisk in the flour to coat all the vegetables.
- Add the Sherry and tomato sauce, stir to blend.
- Gradually whisk in the clam juice and cream until blended.
- Bring to a boil, reduce heat, and simmer 5 minutes or until potatoes are tender, stir frequently.
- Add the lobster and peas, season with salt and pepper to taste. Remove from heat.
- Preheat the oven to 375°F.
- Open the pouch of salmon and place 1 salmon fillet into each small baking dish.
- Pour the lobster sauce into the baking dishes, equally, almost to cover salmon.
- Place half the scallops around salmon and the remainder in the second dish.
- Whisk together the egg and milk in a small bowl.
- Brush the rim of the baking dishes with the egg wash.
- Place a portion piece of puff pastry on top of the dish and press down the sides.
- Brush the puff pastry with more egg wash.
- Place the baking dishes on a sheet tray.
- Cook in the oven until heated through, puffed and golden brown. Approximately 30 minutes.
So all the health conscious foodies can rejoice! I sous-vided the salmon to ensure it remains juicy and added a touch of Sherry to really bring out the flavors of the seafood. Remove the skin from the salmon and break the fillet into pieces. Add the salmon, onions, and poaching liquid to the mashed potatoes and mix to combine. Taste and adjust salt and pepper if needed.
So that’s going to wrap it up with this special food salmon fillet and seafood pot pie recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
