Salmon Pot Pie En Croute Sort of
Indulge in the elegant comfort of "Salmon Pot Pie En Croute Sort Of," a creative twist on a classic dish that combines the flaky allure of puff pastry with the hearty flavor of salmon and a creamy vegetable filling. Each individual pot pie features tender salmon fillets nestled in a rich, velvety sauce infused with dill, a touch of lemon, and vibrant bites of carrot, celery, and peas. Wrapped in golden, buttery puff pastry, these pies are as visually stunning as they are delicious. Perfect for impressing guests or elevating your weeknight dinner, this recipe comes together in under an hour and delivers a wholesome meal packed with flavor and texture. Whether you're looking for a gourmet-inspired dish or a cozy seafood bake, this recipe is guaranteed to satisfy.
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Recipe Information
Ingredients
- 4 pieces (about 5 oz each) salmon fillet
- 2 sheets puff pastry sheet
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups chicken or fish stock
- 0.5 cups heavy cream
- 1 medium, diced carrot
- 1 diced celery stalk
- 0.5 cups frozen peas
- 2 tablespoons, chopped dill
- 1 tablespoon lemon juice
- 1 large, beaten (for egg wash) egg
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly to make a roux, cooking until just golden, about 2 minutes.
Gradually whisk in the chicken or fish stock, ensuring no lumps form. Cook for 2-3 minutes until slightly thickened.
Reduce the heat to low and stir in the heavy cream, diced carrot, celery, and frozen peas. Cook for 5-7 minutes until the vegetables just start to soften.
Remove the saucepan from heat. Stir in the chopped dill, lemon juice, salt, and pepper. Allow the mixture to cool slightly.
Roll out the puff pastry sheets on a lightly floured surface and cut them into 4 equal rectangles, big enough to wrap around the salmon fillets. Reserve any excess pastry for decorations, if desired.
Place a salmon fillet on one half of each pastry rectangle. Spoon a generous amount of the vegetable mixture over the salmon.
Fold the puff pastry over the salmon and filling, pressing the edges together to seal. Use a fork to crimp the edges for extra security. If you reserved excess pastry, cut out shapes to decorate the tops of the pies.
Place the wrapped salmon pies on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and cooked through.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your Salmon Pot Pie En Croute Sort of!
Nutrition Facts
Calories |
5600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.4 g | 504% | |
| Saturated Fat | 121.0 g | 605% | |
| Polyunsaturated Fat | 32.6 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 8187 mg | 356% | |
| Total Carbohydrate | 290.2 g | 106% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 17.6 g | ||
| Protein | 199.1 g | 398% | |
| Vitamin D | 79.2 mcg | 396% | |
| Calcium | 248 mg | 19% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3777 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
