Salmon pot pie

Based on 7 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“We cut our salmon into larger pieces, so it doesn't get dry. To make it pescatarian, use vegetable stock instead of chicken stock.”

Difficulty

Easy 👌
15
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g salmon fillets
250 g dried shiitake mushrooms
½ leek
200 g peas
carrots
150 g broccoli
1 clove garlic
5 sprigs dill
400 ml chicken stock
100 ml white wine
60 ml cream
60 g butter
1 tbsp olive oil
2 tbsp flour
egg yolk
¼ tsp ground nutmeg
1 sheet puff pastry
salt
pepper
Metric
Imperial

Utensils

  • knife
  • cutting board
  • saucepan
  • whisk
  • oven
  • frying pan (large)
  • rubber spatula
  • baking dish
  • pastry brush

Nutrition per serving

Cal
636
Protein
36 g
Fat
41 g
Carb
28 g
  • Step 1/4

    Cut salmon into large cubes. Quarter shiitake mushrooms. Halve leek and carrots and cut into pieces. Chop broccoli into small florets. Peel and mince garlic. Finely chop dill.
    • 500 g salmon fillets
    • 250 g dried shiitake mushrooms
    • ½ leek
    • carrots
    • 150 g broccoli
    • 1 clove garlic
    • 5 sprigs dill
    • knife
    • cutting board

    Cut salmon into large cubes. Quarter shiitake mushrooms. Halve leek and carrots and cut into pieces. Chop broccoli into small florets. Peel and mince garlic. Finely chop dill.

  • Step 2/4

    Melt butter in a saucepan, add garlic and sauté briefly, and whisk in flour. Add white wine, stock, and cream, whisking constantly. Season with salt, pepper, and nutmeg.
    • 60 g butter
    • 2 tbsp flour
    • 100 ml white wine
    • 400 ml chicken stock
    • 60 ml cream
    • ¼ tsp ground nutmeg
    • salt
    • pepper
    • saucepan
    • whisk

    Melt butter in a saucepan, add garlic and sauté briefly, and whisk in flour. Add white wine, stock, and cream, whisking constantly. Season with salt, pepper, and nutmeg.

  • Step 3/4

    Preheat oven to 190°C/375°F. Add olive oil to a large frying pan and fry broccoli florets and carrots over medium heat. Add mushrooms and leek and fry for 2 min. more. Deglaze with the sauce and add peas, dill, and salmon. Transfer everything into an ovenproof baking dish.
    • 1 tbsp olive oil
    • 200 g peas
    • oven
    • frying pan (large)
    • rubber spatula
    • baking dish

    Preheat oven to 190°C/375°F. Add olive oil to a large frying pan and fry broccoli florets and carrots over medium heat. Add mushrooms and leek and fry for 2 min. more. Deglaze with the sauce and add peas, dill, and salmon. Transfer everything into an ovenproof baking dish.

  • Step 4/4

    Cut the puff pastry into round shapes. Place them on top of the filling and brush with a beaten egg yolk. Bake for approx. 15 min. at 190°C/375°F. Let cool slightly before serving. Enjoy!
    • egg yolk
    • 1 sheet puff pastry
    • pastry brush

    Cut the puff pastry into round shapes. Place them on top of the filling and brush with a beaten egg yolk. Bake for approx. 15 min. at 190°C/375°F. Let cool slightly before serving. Enjoy!