Salmon and Leek Pot Pie
By America's Test KitchenPublished on January 31, 2011
Yield
Serves 6 to 8
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 ¼ inch thick, and rinsed well2 medium garlic cloves, minced or pressed through a garlic press1 cup frozen peas 2 pounds salmon fillets, pinbones and skin removed (see illustrations below), cut into ½-inch piecesSalt and ground white pepper7 tablespoons all-purpose flour 2 (8-ounce/227-gram) bottles clam juice 2 cups whole milk 2 tablespoons lemon juice ¼ cup chopped fresh dill leaves leavespinch ground nutmeg pinch cayenne pepper 1 lemon, cut into wedges
Before You Begin
A solid topping does not work well with this dish because it will cause the fish to overcook. Our favorite topping choice is puff pastry rectangles (see related recipe), with toast points (see related recipe) being a very close second. In the filling, black pepper works fine, though we prefer the milder flavor and pale appearance of white pepper. Do not try substituting dried dill for the fresh; the flavor is a pale imitation.
Instructions
- Make the puff-pastry rectangles or toast points.
- Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the leeks and ½ teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer to a 9 by 13-inch baking dish (or a shallow casserole dish of similar size) or six 12-ounce ovenproof dishes and sprinkle with the peas; set aside.
- Season the salmon with salt and ground white pepper and set aside at room temperature. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, for about 1 minute. Gradually whisk in the clam juice and then the milk, bring to a simmer, and cook until the sauce thickens, about 1 minute. Remove from the heat, stir in the lemon juice, dill, nutmeg, and cayenne and season with salt and white pepper to taste.
- Add the salmon to the casserole dish with the rest of the filling. Pour the sauce over the top and stir gently with a wooden spoon to distribute it evenly. Place the partially baked puff-pastry rectangles on top of the filling and bake until the topping is a deep golden brown, the sauce is bubbly, and the salmon is fully cooked, 13 to 15 minutes. Allow to cool for 5 to 10 minutes before serving. Pass lemon wedges separately.
Yield
Serves 6 to 8Ingredients
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 ¼ 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 ½-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
¼ cup chopped fresh dill leaves leaves
pinch ground nutmeg
pinch cayenne pepper
1 lemon, cut into wedges
Test Kitchen Techniques
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 ¼ 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 ½-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
¼ cup chopped fresh dill leaves leaves
pinch ground nutmeg
pinch cayenne pepper
1 lemon, cut into wedges
Test Kitchen Techniques
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 ¼ 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 ½-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
¼ cup chopped fresh dill leaves leaves
pinch ground nutmeg
pinch cayenne pepper
1 lemon, cut into wedges
Test Kitchen Techniques
Why This Recipe Works
For our salmon and leek pot pie recipe, we determined the best way to handle the fish for a good result: We cut a fillet into small cubes and tossed them in the sauce with the filling. Shielded from direct heat by the sauce and topping, the fish stayed moist and flavorful. After a couple tests, we found that the salmon had the best flavor if seasoned with salt and pepper prior to mixing it into the pie filling.
Before You Begin
A solid topping does not work well with this dish because it will cause the fish to overcook. Our favorite topping choice is puff pastry rectangles (see related recipe), with toast points (see related recipe) being a very close second. In the filling, black pepper works fine, though we prefer the milder flavor and pale appearance of white pepper. Do not try substituting dried dill for the fresh; the flavor is a pale imitation.
Instructions
- Make the puff-pastry rectangles or toast points.
- Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the leeks and ½ teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer to a 9 by 13-inch baking dish (or a shallow casserole dish of similar size) or six 12-ounce ovenproof dishes and sprinkle with the peas; set aside.
- Season the salmon with salt and ground white pepper and set aside at room temperature. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, for about 1 minute. Gradually whisk in the clam juice and then the milk, bring to a simmer, and cook until the sauce thickens, about 1 minute. Remove from the heat, stir in the lemon juice, dill, nutmeg, and cayenne and season with salt and white pepper to taste.
- Add the salmon to the casserole dish with the rest of the filling. Pour the sauce over the top and stir gently with a wooden spoon to distribute it evenly. Place the partially baked puff-pastry rectangles on top of the filling and bake until the topping is a deep golden brown, the sauce is bubbly, and the salmon is fully cooked, 13 to 15 minutes. Allow to cool for 5 to 10 minutes before serving. Pass lemon wedges separately.
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