Description
A comforting seafood classic featuring tender white fish, salmon, and shrimp in a creamy herb sauce, baked under a golden flaky puff pastry crust until bubbling and rich.
Ingredients
Scale
- 12 ounces white fish fillets, cut into chunks
- 8 ounces salmon fillet, skin removed and cubed
- 8 ounces shrimp, peeled and deveined
- 2 cups whole milk
- 4 tablespoons butter
- 1/4 cup all purpose flour
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 sheet puff pastry, thawed
- 1 large egg, beaten
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Melt butter in a large skillet over medium heat. Add diced onion and cook until softened, then stir in minced garlic and cook for 30 seconds.
- Sprinkle flour over the onion mixture and whisk continuously for 1 to 2 minutes to form a roux.
- Gradually pour in the milk while whisking until the sauce thickens and coats the back of a spoon.
- Add white fish, salmon, and shrimp to the sauce. Cook gently for 3 to 4 minutes until the seafood just begins to turn opaque.
- Stir in chopped parsley, lemon juice, salt, and black pepper. Remove from heat and transfer the filling to a baking dish.
- Lay the puff pastry sheet over the top of the dish, trim excess pastry, and press edges to seal. Cut small vents in the top.
- Brush the pastry evenly with the beaten egg.
- Bake for 25 to 30 minutes until the pastry is deeply golden and the filling is bubbling. Let rest for 10 minutes before serving.
Notes
- Pat seafood dry before adding to prevent excess moisture.
- Allow the sauce to thicken fully before adding fish.
- Keep puff pastry cold until ready to use for best flakiness.
- Let the pie rest before serving so the filling sets properly.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 135mg
