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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, salmon fillet and seafood pot pie. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Salmon Fillet and Seafood Pot Pie is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Salmon Fillet and Seafood Pot Pie is something which I have loved my whole life. They’re fine and they look wonderful.

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

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