Salmon Potpies

Name: Salmon Potpies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams thickly sliced bacon, cut into 1/4-inch dice; 2 Tbsps butter, softened; 454 grams celery root, peeled and cut into 1/4-inch dice; 454 grams clam juice; 3 Tbsps chopped dill; 3 Tbsps all-purpose flour; 355 milliliters heavy cream; 2 Tbsps fresh lemon juice; 1 teaspoon finely grated lemon zest; 1 medium onion, finely chopped; 2 Tbsps chopped parsley; 227 grams tiny new potatoes, scrubbed; 397 grams chilled all-butter puff pastry; 680 grams skinless salmon fillet, cut into 1-inch dice; 6 servings Salt and freshly ground pepper; 473 milliliters water

Salmon Potpies

You can never have too many main course recipes, so give Salmon Potpies a try. This recipe makes 6 servings with 956 calories, 34g of protein, and 66g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have clam juice, salmon fillet, lemon zest, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 37

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Oven

Line a baking sheet with parchment. On a floured surface, roll out the puff pastry to a 13-by-16-inch rectangle. Using a 5-inch plate, cut out 6 rounds.

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Puff Pastry Sheets

Roll

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Baking Sheet

Transfer to the baking sheet and brush with 2 tablespoons of the cream.

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Cream

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Baking Sheet

Bake for 15 minutes.

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Oven

In a large saucepan, boil the clam juice and water.

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Clam Juice

Water

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Sauce Pan

Add the potatoes and cook until tender; transfer to a plate.

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Potato

Add the salmon and simmer gently for 4 minutes; transfer to a plate.

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Salmon

Add the remaining 1 1/2 cups of cream and simmer over low heat, stirring occasionally, until reduced to 3 cups, about 20 minutes.

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Cream

Blend the flour and butter; gradually whisk into the simmering sauce until smooth. Cook, stirring, for 3 minutes.

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Butter

All Purpose Flour

Sauce

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Whisk

In a large skillet, cook the bacon over low heat until crisp; transfer to a plate.

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Bacon

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Frying Pan

Pour off all but 3 tablespoons of the fat.

Add the onion and cook until softened.

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Onion

Add the celery root, cover and cook, stirring occasionally, for 15 minutes.

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Celeriac

Stir the celery root, potatoes, bacon, dill, parsley, lemon juice and zest into the sauce; season with salt and pepper. Fold in the salmon and heat through. Spoon the stew into 1 1/4-cup bowls, top with the pastry puffs and serve.

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Salt And Pepper

Celeriac

Lemon Juice

Potato

Parsley

Salmon

Bacon

Stew

Dill

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Bowl

Equipment

Ingredients

Servings:

113grams

thickly sliced bacon, cut into 1/4-inch dice 2Tbsps

butter, softened 454grams

celery root, peeled and cut into 1/4-inch dice 454grams

clam juice 3Tbsps

chopped dill 3Tbsps

all-purpose flour 355milliliters

heavy cream 2Tbsps

fresh lemon juice 1teaspoon

finely grated lemon zest 1medium

onion, finely chopped 2Tbsps

chopped parsley 227grams

tiny new potatoes, scrubbed 397grams

chilled all-butter puff pastry 680grams

skinless salmon fillet, cut into 1-inch dice 6servings

Salt and freshly ground pepper 473milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.