Phyllo-Topped Seafood Pie

By franny-2

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

• Crust:
• 12 oz (375 g) skinless salmon or other firm fish fillet
• 8 oz (250 g) sea scallops
• 1 tbsp (15 mL) butter
• 4 cloves garlic, minced
• 1 lb (500 g) large shrimp, peeled and deveined
• 1-1/2 cups (375 mL) vegetable stock or water
• 1/2 cup (125 mL) dry white wine (or 1/4 cup/50 mL freshly squeezed lemon juice)
• 1/2 cup (125 mL) all-purpose flour
• 1-1/2 cups (375 mL) 10% half-and-half cream
• 1-1/2 cups (375 mL) crushed (ground) tomatoes
• 1/4 cup (50 mL) thinly sliced chives or green onions
• Salt and pepper
• 8 sheets phyllo pastry, thawed
• 1/4 cup (50 mL) butter, melted
• Thinly sliced chives or green onions

Details

Servings 6

Preparation

Step 1

Preheat oven to 425°F (220°C). Butter a 13 x 9-inch (3 L) 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 or until golden. 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.