Ultimate Serving Recipe Salmon Fillet and Seafood Pot Pie Most Delicious

Fast cooking ultimate Salmon Fillet and Seafood Pot Pie easy, fast, practical.

16 ingredients, 20 steps, cooking Salmon Fillet and Seafood Pot Pie

Hi mother, at this time you get make recipe Salmon Fillet and Seafood Pot Pie with 16 ingredients and 20 steps. Below this is how to prepare, please observe carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 20 stages of easy cooking Salmon Fillet and Seafood Pot Pie.

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Ingredients all Salmon Fillet and Seafood Pot Pie

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

If all material requirements Salmon Fillet and Seafood Pot Pie it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

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Process Cooking Salmon Fillet and Seafood Pot Pie

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

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