Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, salmon fillet and seafood pot pie. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Salmon Fillet and Seafood Pot Pie is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Salmon Fillet and Seafood Pot Pie is something which I’ve loved my entire life. They’re nice and they look fantastic.
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To begin with this recipe, we must prepare a few ingredients. You can cook salmon fillet and seafood pot pie using 16 ingredients and 20 steps. Here is how you can achieve that.
The ingredients needed to make Salmon Fillet and Seafood Pot Pie:
- Get 2 5 oz Salmon Fillets
- Get 4 tbsp Butter
- Take 1 each Shallots, minced
- Get 1/4 cup Celery, diced
- Prepare 1/2 cup Potato, diced
- Get 1 tbsp Flour
- Prepare 1 1/2 cup Clam Juice
- Take 1/4 cup Sherry
- Get 1/4 cup Tomato Sauce
- Take 1/2 cup Heavy Cream
- Take 1 8oz Lobster Meat, cut into 1" chunks
- Prepare 4 each Scallops, halved or quartered depending on size, divided
- Take 1/4 cup Peas, thawed
- Get 1 Egg Yolk
- Take 1 tbsp Milk
- Get 2 Puff Pastry
Great recipe for Salmon Fillet and Seafood Pot Pie. 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. Easy Salmon Pot Pie is a seafood recreation of one of the most popular recipes on Spicy Southern Kitchen- Chicken 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.
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. 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.
So that is going to wrap it up for this special food salmon fillet and seafood pot pie recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
