Salmon Fillet and Seafood Pot Pie

Name: Salmon Fillet and Seafood Pot Pie
Cuisine: American
Ingredients: 2 5 oz Salmon Fillets; 4 tbsp Butter; 1 each Shallots, minced; 1/4 cup Celery, diced; 1/2 cup Potato, diced; 1 tbsp Flour; 1 1/2 cup Clam Juice; 1/4 cup Sherry; 1/4 cup Tomato Sauce; 1/2 cup Heavy Cream; 1 8oz Lobster Meat, cut into 1" chunks; 4 each Scallops, halved or quartered depending on size, divided; 1/4 cup Peas, thawed; 1 Egg Yolk; 1 tbsp Milk; 2 Puff Pastry

StephanieDaly @cook_2983974

This dish is not only high in Omega 3 nutrients, it's delicious. So all the health conscious foodies can rejoice! I sous-vided the salmon to ensure it remains juicy and added a touch of Sherry to really bring out the flavors of the seafood.

StephanieDaly @cook_2983974

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Ingredients

25 oz Salmon Fillets
4 tbspButter
1 eachShallots, minced
1/4 cupCelery, diced
1/2 cupPotato, diced
1 tbspFlour
1 1/2 cupClam Juice
1/4 cupSherry
1/4 cupTomato Sauce
1/2 cupHeavy Cream
18oz Lobster Meat, cut into 1" chunks
4 eachScallops, halved or quartered depending on size, divided
1/4 cupPeas, thawed
1Egg Yolk
1 tbspMilk
2Puff Pastry

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Steps

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.