Salmon Fillet and Seafood Pot Pie. Easy Salmon Pot Pie is a seafood recreation of one of the most popular recipes on Spicy Southern Kitchen- Chicken Pot Pie. The lemon and pepper flavors of the Lemon Pepper Salmon is perfect for a pot pie. It really compliments the potatoes and the veggies in the filling and gives the pot pie a.
Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Don't start with cold fillets: Cold salmon fillets pulled straight from the fridge are not a friend of a screaming-hot pan. This Perfect Salmon Fillet and Seafood Pot Pie using 16 easy ingredients and 20 easy steps. Learn how to achieve it.
Ingredients of Salmon Fillet and Seafood Pot Pie
- It’s 2 of 5 oz Salmon Fillets.
- You need 4 tbsp of Butter.
- It’s 1 each of Shallots, minced.
- You need 1/4 cup of Celery, diced.
- You need 1/2 cup of Potato, diced.
- It’s 1 tbsp of Flour.
- It’s 1 1/2 cup of Clam Juice.
- It’s 1/4 cup of Sherry.
- It’s 1/4 cup of Tomato Sauce.
- Prepare 1/2 cup of Heavy Cream.
- It’s 1 of 8oz Lobster Meat, cut into 1" chunks.
- You need 4 each of Scallops, halved or quartered depending on size, divided.
- Prepare 1/4 cup of Peas, thawed.
- It’s 1 of Egg Yolk.
- Prepare 1 tbsp of Milk.
- You need 2 of Puff Pastry.
When cold fish is added to a hot pan, the fillets will immediately seize up and are more likely to cook unevenly. Break into the flaky puff pastry crust and you'll find a delectable pot pie filling packed with shrimp, imitation crabmeat and lots of vegetables. This crock pot salmon fillets with Asian style vegetables is a personal favorite. Once all seafood has been poached, strain poaching liquid through a finemeshed sieve set over a bowl and reserve.
Salmon Fillet and Seafood Pot Pie step by step
- Season the salmon fillets with salt and pepper..
- Place your salmon fillets into a sous-vide pouch and vacuum seal the bag..
- 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**.
- Heat the butter in a sauce pan, add shallots and celery, and sweat..
- Add the potatoes and continue to sweat for 2-3 minutes..
- Whisk in the flour to coat all the vegetables..
- Add the Sherry and tomato sauce, stir to blend..
- Gradually whisk in the clam juice and cream until blended..
- Bring to a boil, reduce heat, and simmer 5 minutes or until potatoes are tender, stir frequently..
- Add the lobster and peas, season with salt and pepper to taste. Remove from heat..
- Preheat the oven to 375°F..
- Open the pouch of salmon and place 1 salmon fillet into each small baking dish..
- Pour the lobster sauce into the baking dishes, equally, almost to cover salmon..
- Place half the scallops around salmon and the remainder in the second dish..
- Whisk together the egg and milk in a small bowl..
- Brush the rim of the baking dishes with the egg wash..
- Place a portion piece of puff pastry on top of the dish and press down the sides..
- Brush the puff pastry with more egg wash..
- Place the baking dishes on a sheet tray..
- Cook in the oven until heated through, puffed and golden brown. Approximately 30 minutes..
When salmon and white fish have cooled, remove. You might be surprised to find that many fish and seafood dishes can be prepared in the crock pot. Place the fillets in the slow cooker and add a cup of wine, water, or broth to the pot. By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough. Over the last year, we've seen a lot of worry on social media about how to cook frozen salmon fillets in an Instant Pot.