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Individual Salmon and Mushroom Potpies
Serves 4
Salmon's a dinnertime standard at Andrea's house. In fact, for this book she's
shared three of her family's favorite salmon recipes. These individual pot pies are filled
with chunks of fresh salmon, fennel, and mushrooms in a creamy sauce. She likes to pair it
with an Alsace Pinot Gris.
Ingredients 1 sheet frozen puff pastry, thawed1 tablespoon olive or vegetable oil 2 (14-ounce) cans low-sodium chicken broth 3 or 4 fennel stalks with fronds 3 tablespoons unsalted butter 1 1/2 cups chopped fresh fennel 1 tablespoon chopped fresh fennel fronds 1 small shallot, minced 1/4 cup dry white wine 1 cup sliced mushrooms 1 tablespoon finely chopped fresh tarragon or chervil leaves (optional) 1 1/2 pounds skinless salmon fillet, sliced crosswise 1/2 inch thick, then cut into 1-inch pieces 1 cup milk 1/4 cup cornstarch Kosher salt and freshly ground black pepper |
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Line a baking sheet with parchment paper. Lightly flour a work surface. With a floured rolling pin, roll out the puff pastry to 1/8 inch thick. Invert a 2-cup ramekin on the pastry and cut around it to form 4 pastry circles, each about 1 inch larger in diameter than the ramekin. Place the circles on the prepared baking sheet, brush with the olive oil, and cover with plastic wrap. Refrigerate for 1 hour, until chilled.
Place the chicken broth and fennel stalks in a saucepan and bring to a boil over high heat. Boil until reduced by half. Remove and discard the fennel. Decrease the heat and keep the broth at a low simmer.
Preheat the oven to 400°F. In a heavy skillet, melt 1 1/2 tablespoons of the butter over medium-high heat. Add the chopped fennel, fennel fronds, shallot, and wine. Cook, stirring, for 2 minutes, then decrease the heat to medium. Continue cooking, stirring occasionally, for about 7 minutes, until the fennel is soft. Add the mushrooms and cook, stirring frequently, for about 2 minutes, until the fennel and mushrooms are tender. Add the tarragon and salmon and stir well.
In a small bowl, mix together the milk and cornstarch to dissolve. Whisk into the simmering broth and continue whisking for about 1 minute, until the mixture thickens. Cook, stirring, for 2 more minutes. Season with salt and pepper. Stir 1 1/2 cups of the gravy into the salmon mixture.
Divide the salmon mixture evenly among four buttered 2-cup ramekins, but do not overfill. Spoon in some additional gravy and put a pat of the remaining butter in each ramekin. Top each with a pastry circle, curling the edges upward and pressing just inside the lip of the ramekin to seal. Bake on a baking sheet for about 15 minutes, until golden brown.
