This is a great comfort food recipe that’s easy to prepare and is a nice change of pace from the traditional chicken pot pie. It reminds me of the recipe for Fish Pie from J. Sheeky’s in London - a great restaurant in the West End. They use a mix of salmon,…
What you'll need
Ingredients
Flour for the counter
1 sheet frozen puff pastry (9 1/2- by 9-inch), thawed
1 large egg, lightly beaten
Filling
2 pounds salmon fillets, skin removed (or a combo of salmon, boneless cod and haddock fillet)
6 tablespoons unsalted butter (3/4 stick)
3 leeks, white and light green parts only, halved and sliced 1/4 inch thick
2 cloves garlic, minced
7 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
2 cups whole milk
1 cup frozen peas
¼ cup minced fresh dill
2 tablespoons fresh lemon juice
1 teaspoon English mustard (or Dijon)
1 teaspoon Worcestershire sauce
Pinch nutmeg
Pinch cayenne pepper
The method
Directions
01
Lemon wedges (for serving)
02
Adjust an oven rack to the lowest position and heat the oven to 425 degrees. Dust the counter lightly with flour and unfold the sheet of puff pastry. Using a pizza cutter or sharp knife, cut the pastry into 12 rounds or rectangles. Brush the cut outs lightly with egg, then transfer to a baking sheet lined with parchment paper. Bake until the rectangles are puffed and lightly browned, about 8 minutes. Allow to cool on the baking sheet until needed.
03
Reduce the oven temperature to 400 degrees. Remove any pin bones from the salmon and cut into 1/2-inch pieces. Season the salmon with salt and pepper, then spread it in a 9 by 13-inch baking dish and set aside.
04
Melt the butter in a large Dutch oven over medium heat. Add the leeks and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the flour and coat the vegetables. Gradually whisk in the clam juice and milk until smooth. Bring to a simmer and cook until the sauce is thick, about 1 minute.
05
Off the heat, stir in the peas, dill, lemon juice, mustard, Worcestershire sauce, nutmeg, and cayenne. Season with salt and pepper to taste. Pour the mixture over the salmon in the baking dish. Use a spoon to redistribute the salmon evenly throughout the dish.
06
Arrange the reserved puff-pastry rectangles attractively over the casserole. Bake until the sauce is bubbly and the salmon is fully cooked, 13 to 15 minutes. Let sit for 5 minutes before serving with the lemon wedges.
This vibrant, flavor-packed dish is perfect for easy entertaining or effortless weeknight dinners. Juicy, marinated chicken roasts atop a bed of colorful vegetables—artichokes, asparagus, cherry tomatoes, and lemon slices—infused with briny capers and fresh…
This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking. Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requ…
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Easy Salmon and Leek Pot Pie with Puff Pastry
Prep
Cook
Yield
This is a great comfort food recipe that’s easy to prepare and is a nice change of pace from the traditional chicken pot pie. It reminds me of the recipe for Fish Pie from J. Sheeky’s in London - a great restaurant in the West End. They use a mix of salmon,…
Ingredients
Flour for the counter
1 sheet frozen puff pastry (9 1/2- by 9-inch), thawed
1 large egg, lightly beaten
Filling
2 pounds salmon fillets, skin removed (or a combo of salmon, boneless cod and haddock fillet)
6 tablespoons unsalted butter (3/4 stick)
3 leeks, white and light green parts only, halved and sliced 1/4 inch thick
2 cloves garlic, minced
7 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
2 cups whole milk
1 cup frozen peas
¼ cup minced fresh dill
2 tablespoons fresh lemon juice
1 teaspoon English mustard (or Dijon)
1 teaspoon Worcestershire sauce
Pinch nutmeg
Pinch cayenne pepper
Cook Like James · The method
Directions
1
Lemon wedges (for serving)
2
Adjust an oven rack to the lowest position and heat the oven to 425 degrees. Dust the counter lightly with flour and unfold the sheet of puff pastry. Using a pizza cutter or sharp knife, cut the pastry into 12 rounds or rectangles. Brush the cut outs lightly with egg, then transfer to a baking sheet lined with parchment paper. Bake until the rectangles are puffed and lightly browned, about 8 minutes. Allow to cool on the baking sheet until needed.
3
Reduce the oven temperature to 400 degrees. Remove any pin bones from the salmon and cut into 1/2-inch pieces. Season the salmon with salt and pepper, then spread it in a 9 by 13-inch baking dish and set aside.
4
Melt the butter in a large Dutch oven over medium heat. Add the leeks and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the flour and coat the vegetables. Gradually whisk in the clam juice and milk until smooth. Bring to a simmer and cook until the sauce is thick, about 1 minute.
5
Off the heat, stir in the peas, dill, lemon juice, mustard, Worcestershire sauce, nutmeg, and cayenne. Season with salt and pepper to taste. Pour the mixture over the salmon in the baking dish. Use a spoon to redistribute the salmon evenly throughout the dish.
6
Arrange the reserved puff-pastry rectangles attractively over the casserole. Bake until the sauce is bubbly and the salmon is fully cooked, 13 to 15 minutes. Let sit for 5 minutes before serving with the lemon wedges.
Cook Like James
Easy Salmon and Leek Pot Pie with Puff Pastry
Prep
Cook
Yield
This is a great comfort food recipe that’s easy to prepare and is a nice change of pace from the traditional chicken pot pie. It reminds me of the recipe for Fish Pie from J. Sheeky’s in London - a great restaurant in the West End. They use a mix of salmon,…
Ingredients
Flour for the counter
1 sheet frozen puff pastry (9 1/2- by 9-inch), thawed
1 large egg, lightly beaten
Filling
2 pounds salmon fillets, skin removed (or a combo of salmon, boneless cod and haddock fillet)
6 tablespoons unsalted butter (3/4 stick)
3 leeks, white and light green parts only, halved and sliced 1/4 inch thick
2 cloves garlic, minced
7 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
2 cups whole milk
1 cup frozen peas
¼ cup minced fresh dill
2 tablespoons fresh lemon juice
1 teaspoon English mustard (or Dijon)
1 teaspoon Worcestershire sauce
Pinch nutmeg
Pinch cayenne pepper
Directions
1
Lemon wedges (for serving)
2
Adjust an oven rack to the lowest position and heat the oven to 425 degrees. Dust the counter lightly with flour and unfold the sheet of puff pastry. Using a pizza cutter or sharp knife, cut the pastry into 12 rounds or rectangles. Brush the cut outs lightly with egg, then transfer to a baking sheet lined with parchment paper. Bake until the rectangles are puffed and lightly browned, about 8 minutes. Allow to cool on the baking sheet until needed.
3
Reduce the oven temperature to 400 degrees. Remove any pin bones from the salmon and cut into 1/2-inch pieces. Season the salmon with salt and pepper, then spread it in a 9 by 13-inch baking dish and set aside.
4
Melt the butter in a large Dutch oven over medium heat. Add the leeks and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the flour and coat the vegetables. Gradually whisk in the clam juice and milk until smooth. Bring to a simmer and cook until the sauce is thick, about 1 minute.
5
Off the heat, stir in the peas, dill, lemon juice, mustard, Worcestershire sauce, nutmeg, and cayenne. Season with salt and pepper to taste. Pour the mixture over the salmon in the baking dish. Use a spoon to redistribute the salmon evenly throughout the dish.
6
Arrange the reserved puff-pastry rectangles attractively over the casserole. Bake until the sauce is bubbly and the salmon is fully cooked, 13 to 15 minutes. Let sit for 5 minutes before serving with the lemon wedges.
