Seafood Pot Pie (Pot-en-Pot)TheWorldWideGourmet.com
Total time: 1hr to 2hr
Preheat the oven to 190° C (375° F)
Preparation time: 15 minutes
Cooking time: About 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:96.5 kcal
Proteins:9.4 g
Fats:5 g
Carbohydrate:3.6 g
Fibers:1 g
Sugar:0.3 g
Cholesterol:47.6 mg
Sodium:428.1 mg
Calcium:50.8 mg
Energy:270 kcal
Proteins:26.3 g
Fats:14 g
Carbohydrate:10 g
Fibers:2.8 g
Sugar:0.9 g
Cholesterol:133.3 mg
Sodium:1197.5 mg
Calcium:142.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
125
g
potato, diced
250
ml
flavorful fish stock
125
ml
heavy cream
125
g
scallops, tough outer muscle removed
125
g
northern shrimp
125
g
cooked lobster meat
40
g
lobster coral, liver and sac fry
25
g
beurre manié (half flour, half softened butter)
salt and pepper to taste
250
g
pâte brisée (unbaked pie pastry) with some dry mustard added in
METHOD
- Cook the potato in the fish stock and cream.
- Add the fresh scallops, then the shrimp and lobster. Simmer everything for 3-4 minutes.
- Mash the creamy parts of the lobster and mix into the sauce. Blend in the beurre manié and allow to thicken.
- Line 4 ramekins with half of the pie pastry. Fill with the seafood mixture, cover with another layer of pastry, brush with cream and place in a preheated 190° C (375° F) for 30-40 minutes. Serve with a nice side salad.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
A recipe from Chef Luc Arseneault, Auberge de la Petite Baie
