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Seafood Pot Pie (Pot-en-Pot) Recipe
Flavors of the Magdalen Islands
Preparation time: 15 minutes
Cooking time: About 1 hour
Total time: 1hr to 2hr
Preheat the oven to 190° C (375° F)Preparation time: 15 minutes
Cooking time: About 1 hour
Difficulty: Easy
Chef's Note
A recipe from Chef Luc Arseneault, Auberge de la Petite Baie
In this century-old former customs house situated on the point of Havre-aux-Maisons, Luc Arseneault has concocted for us a savory recipe of fish or seafood and potatoes in pastry, which his regulars always ask for when they stop by the Auberge de la Baie.
Ingredients
Ingredients for 4 servings
- 125 g (4 oz.) potato, diced
- 250 ml (1 cup) flavorful fish stock
- 125 ml (1/2 cup) heavy cream
- 125 g (4 oz.) Scallops, tough outer muscle removed
- 125 g (4 oz.) Northern Shrimp
- 125 g (4 oz.) cooked Lobster meat
- 40 g (3 tbsp.) lobster coral, liver and sac fry
- 25 g (2 tbsp.) beurre manié (half flour, half softened butter)
- Salt and pepper to taste
- 250 g (9 oz.) 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.
More recipe ideas
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In collaboration with Jacline LaFlèche, reporter for Passeport Monde, Michel Bonato, and the Magdalen Islands Tourism Office
In collaboration with Jacline LaFlèche, reporter for Passeport Monde, Michel Bonato, and the Magdalen Islands Tourism Office
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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