Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, salmon fillet and seafood pot pie. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Salmon Fillet and Seafood Pot Pie is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Salmon Fillet and Seafood Pot Pie is something which I have loved my whole life.
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 get started with this recipe, we must prepare a few components. You can have salmon fillet and seafood pot pie using 16 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Salmon Fillet and Seafood Pot Pie:
- Get 2 5 oz Salmon Fillets
- Get 4 tbsp Butter
- Prepare 1 each Shallots, minced
- Take 1/4 cup Celery, diced
- Make ready 1/2 cup Potato, diced
- Prepare 1 tbsp Flour
- Take 1 1/2 cup Clam Juice
- Take 1/4 cup Sherry
- Take 1/4 cup Tomato Sauce
- Prepare 1/2 cup Heavy Cream
- Prepare 1 8oz Lobster Meat, cut into 1" chunks
- Take 4 each Scallops, halved or quartered depending on size, divided
- Prepare 1/4 cup Peas, thawed
- Prepare 1 Egg Yolk
- Prepare 1 tbsp Milk
- Take 2 Puff Pastry
Place skin side down in pan and reduce heat to medium-low. This recipe uses easy-to-find canned clams! These salmon fillet recipes are full of flavour, not too expensive and an easy way to give your family meals a healthy boost. From pasta and stir-fries to pastry parcels and roast dishes, try these tasty salmon.
Steps 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.
This Seafood Pot Pie is filled with a smoky seafood chowder, and topped with golden, flaky puff pastry. This recipe uses easy-to-find canned clams! 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. Salmon fillets should be firm to the touch and show no signs of greying flesh.
So that’s going to wrap it up for this special food salmon fillet and seafood pot pie recipe. Thank you very much for reading. I am confident that 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, friends and colleague. Thank you for reading. Go on get cooking!