Monday, November 14, 2011

Seafood Pie



Pie:
3 round 12" pie crust
12 ounces wild salmon, cooked and broken into bite size pieces
2 cups small shrimp, (frozen or fresh)
1 shallots, chopped finely
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
Bechamel:
2 cups milk
3 tablespoons butter
1 tablespoon unbleached white flour
1 tablespoon pesto
Sea salt and black pepper

In a large, deep sided skillet, heat butter over medium to high until it melts. Saute shallots until soft. Add flour and whisk until smooth. Keep over medium heat until it turns slightly darker in color (about 4 minutes). Meanwhile, heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes, whisking constantly. Mix in pesto. Season with sea salt and black pepper to taste.

Add salmon, shrimp, parsley, and dill to the bechamel. Stir well to combine. Leave to cool completely.

Preheat oven to 400 F.

Line a greased 12" by 12" round tart pan with a pie crust. Add the pie filling. Add the 2nd pie crust on top and seal the edges well or make a lattice top by cutting strips (1/2") with the remainder of the dough (refer to picture). Brush pastry with milk or melted butter.

Bake for 30 minutes or until crust is a golden brown.



6 comments:

isabelleathome said...

oh reminds me of my mom's salmon pie. YUMMY! great job Mia (as always!)

Ann from Sumptuous Spoonfuls said...

Mia this sounds spectacular! And the crust is just lovely. I bet your family was in heaven eating this :)

Carrie said...

OH yum! We do savory pies often with chicken beef or pork. I've never thought to do a seafood one! I think my husband will love me a little bit more if I make him this for dinner!

Mia said...

Thank you!

Katie said...

This looks amazing. I'm not a huge fan of salmon... wonder if a white fish would work as a substitute?

Mia said...

Katie - you can use any fish you like. :)

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