Salmon Pot Pie

Name: Salmon Pot Pie
Ingredients: 1 10- inch sheet frozen puff pastry (such as Dufour, thawed); All-purpose flour for dusting; Heavy cream for brushing onto the pastry; 16 ounces sustainably-sourced boneless (skinless salmon fillet, cut into 1-inch pieces); Kosher salt; freshly ground black pepper; 1/4 cup unsalted butter (plus more for greasing); 3/4 cup finely diced shallots; 1 cup sliced carrots (about ¼-inch thick); 1/2 cup diced fennel (plus 2 tablespoons chopped fennel fronds); 1 cup sliced yellow fingerling potatoes (about ¼-inch thick); 3 tablespoons all-purpose flour; 2 cups fish or vegetable broth; 1/4 cup heavy cream; 1/2 cup frozen peas; 2 tablespoons lemon zest; 2 tablespoons lemon juice; A pinch of cayenne pepper

doughwines.com

This Salmon Pot Pie pairs great with Dough Pinot Noir.

View full recipe on doughwines.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at doughwines.com.

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Ingredients

1 10- inch sheet frozen puff pastry (such as Dufour, thawed)
All-purpose flour for dusting
Heavy cream for brushing onto the pastry
16 ounces sustainably-sourced boneless (skinless salmon fillet, cut into 1-inch pieces)
Kosher salt
freshly ground black pepper
1/4 cup unsalted butter (plus more for greasing)
3/4 cup finely diced shallots
1 cup sliced carrots (about ¼-inch thick)
1/2 cup diced fennel (plus 2 tablespoons chopped fennel fronds)
1 cup sliced yellow fingerling potatoes (about ¼-inch thick)
3 tablespoons all-purpose flour
2 cups fish or vegetable broth
1/4 cup heavy cream
1/2 cup frozen peas
2 tablespoons lemon zest
2 tablespoons lemon juice
A pinch of cayenne pepper