By carnage, member
Posted: February 2nd, 2011
I was looking to make some warm comfort food on a cold winter day. I was thinking chicken pot pie but wanted to try something different though along the same lines. Served in a individual baking dish with a creamy sauce, and toped with puff pastry. Sounds like chicken pot pie..but I wanted salmon! I looked at some fish pie recipes but nothing I found came in that familiar comforting form. So I set out on my own and this is what I came up with! Hope you enjoy it.
1 tbsp olive oil.
2 tbsp butter.
1 carrot peeled and diced.
1 celery diced.
1 small leek diced.
1 shallot diced.
3-4 tbsp dill chopped.
1/2 cup flour.
3 cups clam nectar/juice.
1 cup cream.
1 single severing salmon fillet. Skin removed.
10 raw shrimp shelled and deveined.
40 gm cold smoked salmon.
1/2 lemon juiced or more to taste.
salt and pepper to taste.
thawed puff pastry.
In a small pot bring the clam nectar to a simmer, and poach salmon for 10 min. Remove salmon to a plate and reserve poaching liquid.
In a 10" saute pan add the oil and butter bringing the heat to med. Add the carrot, celery, leek and shallot to pan and saute until soft. Slowly add the flour while stirring until combined and continue stirring until toasted color appears. Slowly whisk in the poaching liquid, then the cream and bring to a simmer to thicken sauce. Add the dill, then the lemon juice, salt and pepper to taste.
Break apart the salmon fillet into bite portions and layer at the bottom of two 2 cup individual baking dishes. Cover with sauce, and layer 5 raw shrimp on top. Again cover with sauce, then divide smoke salmon and layer on top Add a final topping of sauce.
On a dry flowered surface roll out the puff pastry to the thickness of a quarter and cut 2 rounds large enough to cover the baking dishes and place on top.
Place baking dishes on a baking sheet, and put into a per heated 424F oven for 15-20 min or until the pastry has risen and is golden brown.
Let cool for 5 min. Serve and enjoy.