Chef Monsta: I cook, therefore I blog

Shared a salmon pot pie last night at Cafe Gitane,(242 Mott, Btwn Prince & Houston).
WOW.

Here is a similar recipe.

Crust:

flour for the counter
1 (9 1/2 x 9 inch) sheet frozen puff pastry, thawed
1 egg, lightly beaten

Filling:

2 lbs salmon fillets, skin removed
salt
pepper
6 tablespoons unsalted butter
bunch of spinach
2 garlic cloves
7 tablespoons all-purpose flour
1 cups whole milk
1/4 cup minced fresh dill
2 tablespoons fresh lemon juice
pinch nutmeg
pinch cayenne pepper

Directions:

1. For the crust: Move oven rack to lowest position and heat the oven to 425 degrees. Dust counter with flour and unfold the sheet of puff pastry. Use a pizza cutter to cut the pastry in 12 rectangles, brush each lightly with egg and transfer to baking sheet lined with parchment paper. Bake until the puff pastry is puffed and lightly browned, about 8 minutes. Allow to cool.

2. For the filling: Reduce oven temperature to 400 degrees. Remove any pin bones (if any) from salmon and cut into 1/2 inch pieces. Season salmon with salt and pepper and place on 9×13 baking dish and set aside.

3. Melt the butter in a large Dutch oven over medium heat. Add spinach, pine nuts and 1/2 teaspoon of salt, cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 15 seconds. Stir in flour. Gradually whisk in milk until sauce is smooth. Bring to a simmer and cook until thick, another minute or so. If necessary, check out how to thicken a sauce.

4. Remove sauce from heat and add dill, lemon juice, nutmeg and cayenne. Season with salt and pepper to taste. Pour sauce mixture over the salmon in baking dish. At this time you may need to redistribute the salmon with a spoon evenly throughout the dish.

5. Arrange the cooled puff pastry over the salmon and sauce mixture. Bake until bubbly and salmon is cooked, about 13~15 minutes. Let sit for 5 minutes and serve.