Salmon pot pie

Step 1/ 4

• 250 g salmon fillets
• 125 g shiitake mushrooms
• ¼ leek
• 1 carrots
• 75 g broccoli
• ½ clove garlic
• 2½ 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

• 30 g butter
• 1 tbsp flour
• 50 ml white wine
• 200 ml chicken stock
• 30 ml cream
• ⅛ 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

• 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

• 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!

Enjoy your meal!