Ingredients with Measurements:
- 1 lb salmon fillet, skin removed and cut into small cubes
- 1 cup sea bluebells, washed and chopped
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots and sauté until tender, about 5 minutes.
3. Add the flour to the skillet and stir until the vegetables are coated.
4. Slowly pour in the milk and heavy cream, stirring constantly until the mixture thickens.
5. Add the salmon, sea bluebells, parsley, salt, and black pepper to the skillet and stir until well combined.
6. Pour the mixture into the pie dish.
7. Roll out the puff pastry on a floured surface until it is large enough to cover the pie dish.
8. Place the puff pastry over the top of the pie dish and trim off any excess pastry.
9. Brush the beaten egg over the top of the puff pastry.
10. Bake the pie in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 27g
Saturated Fat: 13g
Cholesterol: 120mg
Sodium: 550mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 4g
Protein: 23g
Substitutions for ingredients:
- Sea bluebells can be substituted with spinach or kale.
- Salmon can be substituted with any other firm white fish.
Variations:
- Add diced potatoes to the filling for a heartier pie.
- Use a different type of seafood, such as shrimp or crab, instead of salmon.
- Add grated cheese to the filling for extra flavor.
Tips and tricks:
- Be sure to remove the skin from the salmon before cutting it into cubes.
- Thaw the puff pastry according to the package instructions before using it.
- Use a fork to crimp the edges of the puff pastry to the pie dish to create a seal.
Storage instructions:
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a large platter with a side salad.
Garnishes:
Garnish the pie with additional chopped parsley or dill.
Pairings:
Pair the pie with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve the pie with a side of roasted vegetables or mashed potatoes.
Troubleshooting advice:
If the filling is too thick, add a little more milk to thin it out.
Food safety advice:
Be sure to cook the pie until the filling is hot and bubbly to ensure that the seafood is cooked through.
Food history:
Sea bluebells are a type of seaweed that are commonly used in Japanese cuisine.
Flavor profiles:
The pie has a creamy and savory filling with a flaky and buttery puff pastry crust.
Serving suggestions:
Serve the pie as a main course for a family dinner or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British