Salmon pot pie

Salmon pot pie

Based on 24 ratings
Christian Ruß

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

Servings2
250 g
salmon fillets
125 g
shiitake mushrooms
¼
leek
100 g
peas
1
carrots
75 g
broccoli
½ clove
garlic
sprigs
dill
200 ml
chicken stock
50 ml
white wine
30 ml
cream
30 g
butter
½ tbsp
olive oil
1 tbsp
flour
½
egg yolk
tsp
ground nutmeg
½
puff pastry sheet
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-fillet-a-fish

How to fillet a fish

how-to-cut-broccoli

How to cut broccoli

how-to-prepare-garlic

How to prepare garlic

Nutrition per serving

Cal636
Protein36 g
Fat41 g
Carb28 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.
    • 250 g salmon fillets
    • 125 g shiitake mushrooms
    • ¼ leek
    • 1 carrots
    • 75 g broccoli
    • ½ clove garlic
    • 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.
    • 30 g butter
    • 1 tbsp flour
    • 50 ml white wine
    • 200 ml chicken stock
    • 30 ml cream
    • 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.
    • ½ tbsp olive oil
    • 100 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!
    • ½ egg yolk
    • ½ puff pastry sheet
    • 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!

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