Skillet Salmon and Leek Pot Pie

Name: Skillet Salmon and Leek Pot Pie
Ingredients: 1½ pounds skinless salmon fillets, cut into ½-inch pieces; 1 teaspoon salt, divided; ¼ teaspoon pepper; 2 tablespoons unsalted butter; 1 pound leeks, white and light-green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly; 1 garlic clove, minced; 1/4 cup all-purpose flour; 1 tablespoon Dijon mustard; ⅓ cup dry vermouth or dry white wine; 1½ cups whole milk; 1 (8-ounce) bottle clam juice; 1 cup frozen peas; ¼ cup chopped fresh dill; 1 tablespoon lemon juice; 1 (9½ by 9-inch) sheet puff pastry, thawed at room temperature for 30 minutes; 1 large egg, lightly beaten; Lemon wedges

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Traditional fish pies date back hundreds of years, but modern versions tend to be no more than an excuse for leftover fish. Could we return this dish to its classic status and still keep the cooking...

Keywords

Main Courses
Fish & Seafood
Vegetables

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Ingredients

1½ pounds skinless salmon fillets, cut into ½-inch pieces
1 teaspoon salt, divided
¼ teaspoon pepper
2 tablespoons unsalted butter
1 pound leeks, white and light-green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly
1 garlic clove, minced
1/4 cup all-purpose flour
1 tablespoon Dijon mustard
⅓ cup dry vermouth or dry white wine
1½ cups whole milk
1 (8-ounce) bottle clam juice
1 cup frozen peas
¼ cup chopped fresh dill
1 tablespoon lemon juice
1 (9½ by 9-inch) sheet puff pastry, thawed at room temperature for 30 minutes
1 large egg, lightly beaten
Lemon wedges