Salmon Fillet and Seafood Pot Pie – a delicious recipe with Salmon, Butter, Shallots, Celery, Flour, Clam Juice. Easy to follow and perfect for any occasion.
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1
Season the salmon fillets with salt and pepper.
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2
Place your salmon fillets into a sous-vide pouch and vacuum seal the bag.
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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**
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4
Heat the butter in a sauce pan, add shallots and celery, and sweat.
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5
Add the potatoes and continue to sweat for 2-3 minutes.
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6
Whisk in the flour to coat all the vegetables.
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7
Add the Sherry and tomato sauce, stir to blend.
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8
Gradually whisk in the clam juice and cream until blended.
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9
Bring to a boil, reduce heat, and simmer 5 minutes or until potatoes are tender, stir frequently.
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10
Add the lobster and peas, season with salt and pepper to taste.
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11
Remove from heat.
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12
Preheat the oven to 375F.
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13
Open the pouch of salmon and place 1 salmon fillet into each small baking dish.
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14
Pour the lobster sauce into the baking dishes, equally, almost to cover salmon.
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15
Place half the scallops around salmon and the remainder in the second dish.
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16
Whisk together the egg and milk in a small bowl.
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17
Brush the rim of the baking dishes with the egg wash.
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18
Place a portion piece of puff pastry on top of the dish and press down the sides.
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19
Brush the puff pastry with more egg wash.
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20
Place the baking dishes on a sheet tray.
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21
Cook in the oven until heated through, puffed and golden brown.
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22
Approximately 30 minutes.
No nutritional information available.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.