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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special 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.

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. Easy Salmon Pot Pie is a seafood recreation of one of the most popular recipes on Spicy Southern Kitchen- Chicken Pot Pie.

Salmon Fillet and Seafood Pot Pie is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Salmon Fillet and Seafood Pot Pie is something that I’ve loved my whole life.

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

Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. I highly recommend the seafood potpie. The second time we made it we added lobster and made it better.

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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So that’s going to wrap it up for this special food salmon fillet and seafood pot pie recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!