Tasmanian Seafood Delight

Ingredients

• 500g (1.1 lb) Tasmanian scallops 500g (1.1 lb) Tasmanian scallops
• 250g (8.8 oz) prawns, peeled and deveined 250g (8.8 oz) prawns, peeled and deveined
• 250g (8.8 oz) white fish fillets, cut into chunks 250g (8.8 oz) white fish fillets, cut into chunks
• 250g (8.8 oz) mussels, cleaned and debearded 250g (8.8 oz) mussels, cleaned and debearded
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1 cup (240ml) fish or vegetable stock 1 cup (240ml) fish or vegetable stock
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of puff pastry 1 sheet of puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the scallops, prawns, fish, and mussels to the skillet. Cook for 2-3 minutes until the seafood is slightly opaque.
4. 4.
   Sprinkle the flour over the seafood mixture and stir well to coat.
5. 5.
   Pour in the fish or vegetable stock and heavy cream. Stir continuously until the sauce thickens.
6. 6.
   Add the lemon zest, salt, and pepper to taste. Remove from heat and let the filling cool slightly.
7. 7.
   Roll out the puff pastry sheet and line a pie dish with it. Trim any excess pastry.
8. 8.
   Pour the seafood filling into the pastry-lined dish.
9. 9.
   Cover the pie with another sheet of puff pastry, sealing the edges by pressing them together.
10. 10.
    Brush the top of the pie with beaten egg for a golden finish.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
12. 12.
    Allow the pie to cool for a few minutes before serving.

Treat your ingredients with care...

• Tasmanian scallops — Ensure the scallops are fresh and properly cleaned before cooking. Pat them dry with a paper towel to remove excess moisture, as this will help achieve a better sear and prevent them from becoming rubbery.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the seafood filling while cooking.
• If you prefer a spicier kick, sprinkle some chili flakes or add a dash of hot sauce to the filling.
• Feel free to customize the seafood selection based on your preferences and availability. Just ensure that the total weight remains consistent.
• Serve the Tasmanian Seafood Delight with a squeeze of fresh lemon juice for a burst of acidity that complements the flavors.
• Leftover pie can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Tasmanian Seafood Delight warm, accompanied by a fresh green salad or steamed vegetables. It pairs wonderfully with a crisp white wine, such as a Sauvignon Blanc or Chardonnay.

Presentation advice

To enhance the presentation, garnish the pie with a sprinkle of fresh chopped parsley or dill. Cut the pie into neat slices and serve on individual plates for an elegant touch.