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Salmon Fillet and Seafood Pot Pie
Salmon Fillet and Seafood Pot Pie

Before you jump to Salmon Fillet and Seafood Pot Pie recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

A lot of us think that comfort foods are bad for us and that we should stay away from them. Sometimes, if your comfort food is made of candy or other junk foods, this is true. Other times, however, comfort foods can be altogether nutritious and it’s good for you to eat them. A number of foods actually do raise your mood when you eat them. If you are feeling a little bit down and you need an emotional pick me up, try a number of these.

If you want to overcome depression, try eating some cold water fish. Herring, trout, tuna, wild salmon, and mackerel are all full of omega-3s and DHA. These are two substances that increase the quality and function of the gray matter in your brain. It’s true: eating a tuna fish sandwich can seriously raise your mood.

See, you don’t need to consume all that junk food when you wish to feel better! Try a few of these hints instead.

We hope you got insight from reading it, now let’s go back to salmon fillet and seafood pot pie recipe. You can have salmon fillet and seafood pot pie using 16 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to cook Salmon Fillet and Seafood Pot Pie:
  1. Use 2 5 oz Salmon Fillets
  2. Get 4 tbsp Butter
  3. Get 1 each Shallots, minced
  4. Provide 1/4 cup Celery, diced
  5. You need 1/2 cup Potato, diced
  6. Get 1 tbsp Flour
  7. You need 1 1/2 cup Clam Juice
  8. Prepare 1/4 cup Sherry
  9. You need 1/4 cup Tomato Sauce
  10. Use 1/2 cup Heavy Cream
  11. Prepare 1 8oz Lobster Meat, cut into 1" chunks
  12. Provide 4 each Scallops, halved or quartered depending on size, divided
  13. Provide 1/4 cup Peas, thawed
  14. Get 1 Egg Yolk
  15. Use 1 tbsp Milk
  16. You need 2 Puff Pastry
Instructions to make Salmon Fillet and Seafood Pot Pie:
  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.

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