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July 05, 2005
Salmon Pot Pies
Ingredients:
14 ounces chilled all-butter puff pastry
1 1/2 cups plus 2 tablespoons heavy cream
Two 8-ounce bottles of clam juice
2 cups water
1/2 pound tiny new potatoes, scrubbed
1 1/2 pounds skinless salmon filet, cut into 1" dice
3 tablespoons all-purpose flour
2 tablespoons butter, softened
1/4 pound thickly sliced bacon, cut into 1/4" dice
1 medium onion, finely chopped
1 pound celery root, peeled and cut into 1/4" dice
3 tablespoons chopped dill
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
Salt and freshly ground pepper
Directions:
Preheat the oven to 375 degrees f. Line a baking shet with parchment. On a floured surface, roll out the puff pastry to a 13-by-16" rectangle. Using a 5: plate, cut out 6 rounds. Transfer to the baking sheet and brush with 2 tablespoons of the cream. Bake for 15 minutes.
In a large saucepan, boil the clam juice and water. Add the potatoes and cook until tender; transfer to a plate. Add the salmon and simmer gently for 4 minutes; transfer to a plate. Add the remaining 1 1/2 cups of cream and simmer over low heat, stirring occasionally, until reduced to 3 cups, about 20 minutes.
Blend the flour and butter; gradually whisk into the simmering sauce until smooth. Cook, stirring, for 3 minutes.
In a large skillet, cook the bacon over low heat until crisp; transfer to a plate. Pour off all but 3 tablespoons of the fat. Add the onion and cook until softened. Add the celery root, cover and cook, stirring occasionally, for 15 minutes.
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 bowls, top with the pastry puffs, and serve.
Posted by Kelli Little at July 5, 2005 11:02 AM