Phyllo-Topped Seafood Pie | Canadian Goodness
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...
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Cooking tools:
- Oven
- Skillet
- Slotted spoon
- Baking dish
- Whisk
- Pastry brush
- Plastic wrap
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Stove
- Garlic press
- Kitchen timer
Ingredients
- 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
- pepper
- 8 sheets of phyllo pastry thawed
- 1/4 cup (60 mL) butter melted
- chives or green onions minced
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