- 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.
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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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