Salmon and Leek Pot Pie | America's Test Kitchen

Name: Salmon and Leek Pot Pie | America's Test Kitchen
Ingredients: 1 recipe Individual Puff-Pastry Rectangles or Toast-Point Topping; 6 tablespoons unsalted butter; 3 medium leeks, white and light green parts only, halved lengthwise, sliced 1/4 inch thick, and rinsed well; 2 medium garlic cloves, minced or pressed through a garlic press; 1 cup frozen peas; 2 pounds salmon fillets, pinbones and skin removed (see illustrations below), cut into 1/2-inch pieces; Salt and ground white pepper; 7 tablespoons all-purpose flour; 2 (8-ounce/227-gram) bottles clam juice; 2 cups whole milk; 2 tablespoons lemon juice; 1/4 cup chopped fresh dill leaves leaves; pinch ground nutmeg; pinch cayenne pepper; 1 lemon, cut into wedges

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Fish pie is a classic dish with a long history but modern versions tend to be a convenient use for leftovers from Friday night’s fish dinner.

Keywords

Main Courses
Fish & Seafood
Savory Pies & Tarts

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Ingredients

1 recipe Individual Puff-Pastry Rectangles or Toast-Point Topping
6 tablespoons unsalted butter
3 medium leeks, white and light green parts only, halved lengthwise, sliced 1/4 inch thick, and rinsed well
2 medium garlic cloves, minced or pressed through a garlic press
1 cup frozen peas
2 pounds salmon fillets, pinbones and skin removed (see illustrations below), cut into 1/2-inch pieces
Salt and ground white pepper
7 tablespoons all-purpose flour
2 (8-ounce/227-gram) bottles clam juice
2 cups whole milk
2 tablespoons lemon juice
1/4 cup chopped fresh dill leaves leaves
pinch ground nutmeg
pinch cayenne pepper
1 lemon, cut into wedges