Salmon Pot Pie
From a few simple ingredients, with careful nurturing, you can create something that rises, and changes.
To inspire your cooking, here is a recipe we think is a perfect pairing for Dough Pinot Noir. Dough can take many forms, and whether the star of the dish or a special component, we think it’s worth showcasing
PAIRS WITH dough pinot noir
The bright red fruit flavors and warm, spicy/earthy tones of Pinot Noir go great with salmon.
Salmon Pot Pie
Ingredients
The Puff Pastry
- 1 10- inch sheet frozen puff pastry such as Dufour, thawed
- All-purpose flour for dusting
- Heavy cream for brushing onto the pastry
The Filling
- 16 ounces sustainably-sourced boneless skinless salmon fillet, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper as needed
- 1/4 cup unsalted butter plus more for greasing
- 3/4 cup finely diced shallots
- 1 cup sliced carrots about ¼-inch thick
- 1/2 cup diced fennel plus 2 tablespoons chopped fennel fronds
- 1 cup sliced yellow fingerling potatoes about ¼-inch thick
- 3 tablespoons all-purpose flour
- 2 cups fish or vegetable broth
- 1/4 cup heavy cream
- 1/2 cup frozen peas
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- A pinch of cayenne pepper
Instructions
To prepare the puff pastry:
- Preheat the oven to 375 degrees.
- Line a sheet pan with parchment.
- Unfold the pastry dough, place onto a lightly floured work surface.
- Use a paring knife to cut out a round that will fit over the top of a 1½ quart round baking dish.
- Cut several slits in the center of the dough round, and transfer to the prepared sheet pan; refrigerate for 15 minutes. (If you like, use the leftover dough to cut out various shapes for decorating the pastry round.)
- Lightly brush the pastry with cream, and bake until golden brown and puffy, about 22 minutes.
To make the filling:
- Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
- Grease the baking dish with butter.
- Melt the butter in a large saute pan or skillet.
- When the butter is bubbly, add the shallots, carrot, and fennel; cook until just tender, about 6 minutes.
- Stir in the potatoes, and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Add the flour, and cook until nutty, about 2 minutes.
- Stir in the broth and cream; bring to a boil, then reduce the heat and simmer for 4 to 5 minutes until sauce thickens, stirring frequently.
- Remove from the heat, and fold in the salmon, peas, lemon zest and juice, chopped fennel fronds, and cayenne.
- Pour the filling into the prepared baking dish.
- Place the par-baked pastry round on top, and bake until the filling is bubbly and the salmon is cooked through, about 20 minutes.
- Let the pot pie rest for 10 minutes, then serve.