Seafood Pot Pie
- serves 0
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 (1/8 inch thick and 4” round)
1 egg, beaten
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.
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.
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.