Ingredients

Let’s Cook!

• 1
  Season the salmon fillets with salt and pepper.
• 2
  Place your salmon fillets into a sous-vide pouch and vacuum seal the bag.
• 3
  Cook in a water bath at 41 C (106 F) for approximately 25 minutes or core temperature of 40 C (104 F) **Time and temperature is referenced from Thomas Keller?s Under Pressure sous-vide book**
• 4
  Heat the butter in a sauce pan, add shallots and celery, and sweat.
• 5
  Add the potatoes and continue to sweat for 2-3 minutes.
• 6
  Whisk in the flour to coat all the vegetables.
• 7
  Add the Sherry and tomato sauce, stir to blend.
• 8
  Gradually whisk in the clam juice and cream until blended.
• 9
  Bring to a boil, reduce heat, and simmer 5 minutes or until potatoes are tender, stir frequently.
• 10
  Add the lobster and peas, season with salt and pepper to taste. Remove from heat.
• 11
  Preheat the oven to 375°F.
• 12
  Open the pouch of salmon and place 1 salmon fillet into each small baking dish.
• 13
  Pour the lobster sauce into the baking dishes, equally, almost to cover salmon.
• 14
  Place half the scallops around salmon and the remainder in the second dish.
• 15
  Whisk together the egg and milk in a small bowl.
• 16
  Brush the rim of the baking dishes with the egg wash.
• 17
  Place a portion piece of puff pastry on top of the dish and press down the sides.
• 18
  Brush the puff pastry with more egg wash.
• 19
  Place the baking dishes on a sheet tray.
• 20
  Cook in the oven until heated through, puffed and golden brown. Approximately 30 minutes.