- 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.
Real cream is what naturally separates from and floats on top of the milk layer of freshly gathered milk.This recipe is brought to you by:
Preheat oven to 425 °F (220 °C). Butter a 13 x 9-inch (33 x 23 cm) baking dish.
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.
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.
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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