A mix of succulent seafood and aromatic vegetables are enveloped in a rich and creamy sauce in this potpie. The flaky crust, browned to perfection is a fitting topping.
2 carrots, peeled and sliced
1 cup new potatoes, cut in chunks
1 cup broccoli florets
1 cup seafood or chicken stock
1 medium onion, peeled and diced
2 ribs celery, trimmed and sliced
1 clove garlic, peeled and minced
2 tbsp. flour
1 cup light cream or milk
Chopped parsley and dill, to taste
Pinch of nutmeg
2 cups smoked trout, cut in chunks
1 cup smoked shrimp
1 cup smoked scallops
Frozen sheeted puff pastry, thawed
Egg wash, as needed
- Blanch carrots, potatoes, and broccoli in stock; drain.
- Sauté onions, celery, and garlic in butter until soft. Stir in flour and cook, stirring constantly, about 5 min.
- Add stock and cook, stirring constantly, until thickened. Add cream, parsley, dill, and nutmeg; fold in seafood. Add salt and pepper to taste.
- Divide filling among casserole dishes; cover with pastry, crimping edges to seal, and cut a small slash in the top. Brush with egg wash and bake at 350°F, until golden, 20-25 min.