Phyllo-Topped Seafood Pie

Name: Phyllo-Topped Seafood Pie
Cuisine: European
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

Instructions

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.

Updated at: Sat, 23 Nov 2024 09:02:40 GMT