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Seafood Pot Pie

Food Network Canada
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Ingredients

3
Tbsp olive oil
¼
cup raw scallops
½
cup p/d shrimp 26/30’s
1 ½
cup fresh salmon, diced into 1” cubes
1 ½
cup fresh tilapia, diced into 1” cubes
salt and pepper to taste
¼
cup 1 green pepper, diced small
1
small onion, diced small
3
celery stalks, diced small
¼
cup diced carrots, small
4
oz button mushrooms, sliced thin
1
Tbsp chopped fresh parsley
1
Tbsp chopped fresh dill
¼
cup plus 2 tbsp all purpose flour
1
cup milk
¾
cup whipping cream
3
Tbsp fresh lemon juice
4
large puff pastry rounds-chilled (⅛ inch thick and 4” round)
1
egg, beaten
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Directions

Step 1

Toss the scallops, shrimp and diced fish with the olive oil,

season with salt and pepper and spread the seafood onto a

baking tray. Pre-heat an oven to 375-degress, and bake the

seafood for approx. 5-7 minutes. Remove from heat and set

aside to rest.

Step 2

In a small sauce pan melt the butter over medium heat. Sauté

the onion, green pepper, celery, carrots and mushrooms until

tender (approx. 5 minutes). Add the flour to make a roux.

Continue to cook over medium heat for 3 minutes. Add the milk

and cream and wisk until smooth and until no lumps appear.

Simmer on low heat for 18-20 minutes. Add the fresh herbs,

lemon juice and season with salt and pepper. Remove from

heat.

Step 3

In a large bowl, combine the cooked seafood with the vegetable

and cream sauce. Gently mix together, being careful not to

break up the seafood. Divide this creamy seafood mixture into

4 large oven proof ramekins and cover with the rounds of

chilled puff pastry. Brush the tops of the pastry with beaten

egg and bake inside a pre-heated 395-degree oven for

approximately 15 minutes or until golden brown. Remove from

heat and serve with a side salad.

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