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Phyllo-Topped Seafood Pie recipe
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Phyllo-Topped Seafood Pie

Dairy Farmers of Canada
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  • Course Main Dishes
  • Prep. Time 30 mins
  • Cooking Time 35 - 40 mins
  • Yields 6 servings

Entertain with elegance by topping this pot pie with an attractive, but easy, phyllo crust. The gently poached seafood enveloped in a rosé sauce will make your dinner party extra-special. A lightly dressed green salad on the side is the perfect accompaniment.

Ingredients


Filling:
12 oz (375 g) skinless salmon or
other firm fish fillet
8 oz (250 g) sea scallops
1 tbsp (15 mL) butter
4 garlic cloves, minced
1 lb (450 g) large shrimp, peeled and deveined
1 1/2 cups (375 mL) vegetable stock
1/2 cup (125 mL) dry white wine or
1/4 cup (60 mL) freshly squeezed lemon juice
1/2 cup (125 mL) all-purpose-flour
1 1/2 cups (375 mL) 10 % cream
1 1/2 cups (375 mL) crushed (ground) tomatoes
1/4 cup (60 mL) chives or
green onions, minced
Salt and pepper, to taste

Crust:
8 sheets of phyllo pastry, thawed
1/4 cup (60 mL) butter, melted
chives or
green onions, minced

Did you know?

Real cream is what naturally separates from and floats on top of the milk layer of freshly gathered milk.

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Preparation

Preheat oven to 425 °F (220 °C). Butter a 13 x 9-inch (33 x 23 cm) baking dish.

Filling
Cut salmon into 1-inch (2.5 cm) chunks. Trim hard side muscle off scallops. Set both aside.

In large skillet, melt butter over medium heat. Add garlic and sauté for about 2 min. Pour in stock and wine and bring to a simmer. Add salmon, scallops and shrimp; poach, stirring gently, for 3 to 5 min or until just slightly firm and opaque. Using a slotted spoon, transfer fish and seafood to prepared dish; set aside.

Whisk flour into cream and gradually stir into pan. Bring to a simmer over medium heat, whisking constantly. Cook, whisking, for about 5 min or until sauce is thickened. Stir in tomatoes and chives. Season to taste with salt and pepper. Pour over seafood in dish; gently stir to combine.

Crust
Lay one sheet of phyllo on work surface; keep remaining covered with plastic wrap. Brush phyllo lightly with butter. Place another sheet on top; brush with butter. Place over filling in dish, tucking edges. Working with one sheet at a time, brush remaining phyllo with butter; scrunch up gently into a rippled bundle and place on dish.

Bake for about 20 min or until phyllo is golden brown and filling is bubbling. Let stand for 5 min before serving. Garnish with chives.

Tips

To prepare this dish ahead, keep poached seafood and sauce separate, let cool, cover and refrigerate for up to 1 day. Reheat the sauce over medium-low heat, stirring often, until hot and bubbling then proceed with the recipe.

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Nutritional Info

Per serving
Energy: 438 Calories
Protein: 46 g
Carbohydrate: 27 g
Fat: 16 g
Fibre: 3.7 g
Sodium: 311 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 12 % / 128 mg
Thiamin: 170 %
Vitamin B6: 75 %
Vitamin B12: 72 %
Vitamin C: 68 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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