Salmon and Dill Chowder with Pastry Crust

Name: Salmon and Dill Chowder with Pastry Crust
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 3 small ribs celery, chopped; 473 milliliters chicken stock; 1 Tbsp crab boil seasoning (recommended: Old Bay); 1 Tbsp Dijon mustard; 355 milliliters About 1/3 bottle dry white wine; 1 egg; 2 Tbsps all-purpose flour; 1 fresh bay leaf; 59 milliliters chopped fresh dill; 237 milliliters heavy cream; 1 large Idaho potato, chopped; 4 servings Kosher salt and freshly ground black pepper; 3 slices lemon; 1 Tbsp extra-virgin olive oil; 118 milliliters frozen peas, optional; 1 sheet prepared frozen puff pastry dough (recommended: DuFour); 340 grams skinless salmon fillets; 1 sweet onion, chopped

Salmon and Dill Chowder with Pas

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Choose 4 bowls or shallow small casseroles to serve in and use one of them as a template to cut out 4 pastry pieces the size and shape of your serving dishes. Use a sharp paring knife to work around your dish. Arrange the pastry on a nonstick baking sheet or on a parchment paper-lined baking sheet. Beat the egg with a splash of water and brush the dough with egg wash.

Ingredients you will need

Dough

Water

Egg

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Knife

Bake for 10 to 12 minutes, or until deeply golden and puffed.

Equipment you will use

Oven

Meanwhile, season the fish with a little salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Place the salmon in a small skillet with the wine, just enough to come up to the top of the fillets.

Ingredients you will need

Salmon

Wine

Equipment you will use

Frying Pan

Add the bay leaf and lemon slices. Bring the fish to gentle boil, lower the heat, and then simmer for about 8 to 10 minutes, or until opaque.

Ingredients you will need

Bay Leaves

Lemon

Fish

While the fish poaches, in a medium Dutch oven over medium-high heat, heat the extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Fish

Equipment you will use

Dutch Oven

Add the onion, celery, and potatoes. Season with salt, pepper, and crab boil seasoning. Cover and sweat the vegetables for 8 minutes, stirring occasionally.

Ingredients you will need

Crab Boil Seasoning

Vegetable

Potato

Celery

Pepper

Onion

Salt

Turn off the heat under the salmon.

Ingredients you will need

Salmon

Remove the salmon to a dish and flake it up. Strain the broth and reserve about 1 to 1 1/2 cups.

Ingredients you will need

Salmon

Broth

Add the chicken stock, reserved fish stock, and cream to the vegetables. While it comes to a boil, make a roux in small skillet. Melt the butter, and then whisk in the flour.

Ingredients you will need

Fish Stock

Vegetable

Butter

Cream

All Purpose Flour

Equipment you will use

Frying Pan

Whisk

Add the stock and whisk for 1 minute. Stir in the Dijon.

Ingredients you will need

Stock

Equipment you will use

Whisk

Add the roux to the soup and cook for about 3 to 4 minutes to thicken the chowder to the consistency of loose gravy.

Ingredients you will need

Soup

Gravy

Add in the peas, flaked salmon, and dill and heat through.

Ingredients you will need

Salmon

Dill

Peas

Serve in individual dishes topped with pastry tops.

Equipment

Ingredients

Servings:

2Tbsps

butter 3small ribs

celery, chopped 473milliliters

chicken stock 1Tbsp

crab boil seasoning (recommended: Old Bay)1Tbsp

Dijon mustard 355milliliters

About 1/3 bottle dry white wine 1

egg 2Tbsps

all-purpose flour 1

fresh bay leaf 59milliliters

chopped fresh dill 237milliliters

heavy cream 1large

Idaho potato, chopped 4servings

Kosher salt and freshly ground black pepper 3slices

lemon 1Tbsp

extra-virgin olive oil 118milliliters

frozen peas, optional 1sheet

prepared frozen puff pastry dough (recommended: DuFour)340grams

skinless salmon fillets 1

sweet onion, chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.