Name: Skillet Salmon and Leek Pot Pie
Total time: PLACEHOLDER
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

Skillet Salmon and Leek Pot Pie

By Matthew Card

Published on January 30, 2011

Yield

Serves 4

Ingredients

1½ pounds skinless salmon fillets, cut into ½-inch pieces1 teaspoon salt, divided¼ teaspoon pepper 2 tablespoons unsalted butter 1 pound leeks, white and light-green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly1 garlic clove, minced¼ 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 minutes1 large egg, lightly beatenLemon wedges

Before You Begin

Be sure to check the salmon for pinbones before cutting it into pieces (see illustrations below). Do not substitute dried dill for the fresh dill here. If desired, cut the pastry into 12 large circles using a 3-inch round cutter instead of cutting it into rectangles in step 5; don’t twist the cutter when stamping out the pastry rounds or the pastry will rise crookedly during baking.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Season salmon with ½ teaspoon salt and pepper and set aside.

Melt butter in 12-inch ovensafe skillet over medium heat. Add leeks and remaining ½ teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and mustard and cook, stirring constantly, until incorporated, about 1 minute.

Slowly stir in vermouth and cook until evaporated, about 30 seconds. Slowly stir in milk and clam juice and bring to a simmer.

Off heat, season with salt and pepper to taste, then stir in salmon, peas, dill, and lemon juice. Cover to keep warm.

Line rimmed baking sheet with parchment paper. Dust counter lightly with flour and unfold sheet of puff pastry. Use pizza cutter or sharp paring knife to cut dough into 12 rectangles.

Brush each square with egg and transfer to baking sheet. Freeze dough for 10 minutes. Remove pan from freezer and place it directly in oven. Bake for 10 minutes or until rectangles are puffed and lightly browned. Let cool slightly.

Reduce oven to 400 degrees. When cool enough to handle, transfer baked puff-pastry rectangles on top of filling. Bake pot pie until pastry is deep golden brown and filling is bubbling, 13 to 15 minutes. Let pot pie cool for 10 minutes before serving, passing lemon wedges separately.