Salmon Fillet and Seafood Pot Pie
Salmon Fillet and Seafood Pot Pie

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, salmon fillet and seafood pot pie. It is one of my favorites. This time, I will make it a bit unique. 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 is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Salmon Fillet and Seafood Pot Pie is something that I have loved my whole life. They’re nice and they look fantastic.

Easy Salmon Pot Pie is a seafood recreation of one of the most popular recipes on Spicy Southern Kitchen- Chicken Pot Pie. The lemon and pepper flavors of the Lemon Pepper Salmon is perfect for a pot pie. It really compliments the potatoes and the veggies in the filling and gives the pot pie a.

To begin with this 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:
  1. Get 2 5 oz Salmon Fillets
  2. Get 4 tbsp Butter
  3. Get 1 each Shallots, minced
  4. Get 1/4 cup Celery, diced
  5. Make ready 1/2 cup Potato, diced
  6. Make ready 1 tbsp Flour
  7. Make ready 1 1/2 cup Clam Juice
  8. Prepare 1/4 cup Sherry
  9. Prepare 1/4 cup Tomato Sauce
  10. Take 1/2 cup Heavy Cream
  11. Prepare 1 8oz Lobster Meat, cut into 1" chunks
  12. Get 4 each Scallops, halved or quartered depending on size, divided
  13. Prepare 1/4 cup Peas, thawed
  14. Prepare 1 Egg Yolk
  15. Prepare 1 tbsp Milk
  16. Get 2 Puff Pastry

This seafood pot pie is rich and filling. It's a comfort food that's perfect for chilly winter days, huddling inside with a blanket, and hiding from the snow. When one thinks of pot pie, chicken traditionally comes to mind, but in this version, we use roasted wild pink salmon fillets instead for a fun twist. The salmon is cooked in the oven, then cut into bite-size pieces.

Instructions to make Salmon Fillet and Seafood Pot Pie:
  1. Season the salmon fillets with salt and pepper.
  2. Place your salmon fillets into a sous-vide pouch and vacuum seal the bag.
  3. 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
  4. Heat the butter in a sauce pan, add shallots and celery, and sweat.
  5. Add the potatoes and continue to sweat for 2-3 minutes.
  6. Whisk in the flour to coat all the vegetables.
  7. Add the Sherry and tomato sauce, stir to blend.
  8. Gradually whisk in the clam juice and cream until blended.
  9. Bring to a boil, reduce heat, and simmer 5 minutes or until potatoes are tender, stir frequently.
  10. Add the lobster and peas, season with salt and pepper to taste. Remove from heat.
  11. Preheat the oven to 375°F.
  12. Open the pouch of salmon and place 1 salmon fillet into each small baking dish.
  13. Pour the lobster sauce into the baking dishes, equally, almost to cover salmon.
  14. Place half the scallops around salmon and the remainder in the second dish.
  15. Whisk together the egg and milk in a small bowl.
  16. Brush the rim of the baking dishes with the egg wash.
  17. Place a portion piece of puff pastry on top of the dish and press down the sides.
  18. Brush the puff pastry with more egg wash.
  19. Place the baking dishes on a sheet tray.
  20. Cook in the oven until heated through, puffed and golden brown. Approximately 30 minutes.

Once all seafood has been poached, strain poaching liquid through a finemeshed sieve set over a bowl and reserve. When salmon and white fish have cooled, remove. Don't start with cold fillets: Cold salmon fillets pulled straight from the fridge are not a friend of a screaming-hot pan. When cold fish is added to a hot pan, the fillets will immediately seize up and are more likely to cook unevenly. Find salmon fillet recipes at Taste of Home!

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