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

Hey everyone, I 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 will make it a little bit unique. This will be really delicious.

Salmon Fillet and Seafood Pot Pie is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Salmon Fillet and Seafood Pot Pie is something which I’ve loved my whole life. They’re fine and they look fantastic.

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