SALMON-AND-SPINACH POTPIE

Salmon-and-Spinach Potpie image

Provided by Martha Stewart

Number Of Ingredients 14

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2 bunches flat-leaf spinach (about 1 pound total), trimmed and washed well, with some water left clinging to leaves (11 cups packed)
1 package (14 ounces) all-butter puff pastry, thawed
1 egg, beaten
1 pound skinless salmon fillets (preferably wild Alaskan), cut into 1-inch chunks
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
6 scallions, white and light-green parts only, thinly sliced (1 cup)
1/4 cup unbleached all-purpose flour
1 3/4 cups fish stock (from a 15-ounce can, such as Bar Harbor), or chicken or vegetable broth
2/3 cup whole milk
8 ounces (2 medium) Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 cup fresh English peas (from 12 to 16 ounces in pods)
1 1/2 teaspoons minced fresh tarragon
5 teaspoons fresh lemon juice

Steps:

Preheat oven to 375 degrees. Place half of spinach in a saucepan over medium heat. Cook, stirring and adding remaining spinach as it wilts, until all is just barely wilted; drain. When cool enough to handle, squeeze out excess liquid; coarsely chop. (You should have about 1 scant cup.)
Unfold dough onto a parchment-lined baking sheet; freeze 10 minutes. Turn a 9 1/2-inch deep-dish pie dish over on dough; cut a circle, using dish as a template. Cut out a 1 1/2-inch hole in center. Cut scraps into 1/2-inch-wide strips to decorate top, if desired. Freeze dough 10 minutes. Brush with egg. Arrange strips on top as desired and bake until puffed and golden, about 30 minutes.
Meanwhile, season fish with salt; place in pie dish in an even layer. Melt butter in a saucepan over medium-high heat. Add scallions, season with salt and pepper, and cook until soft, about 2 minutes.
Add flour; cook until it has a slightly nutty aroma, about 1 minute. Whisk in stock, milk, and 1/4 cup water. Add potatoes; bring to a boil, then reduce heat to medium and simmer, covered, until just tender, 6 to 7 minutes. Stir in peas; return to a boil. Stir in spinach, tarragon, and lemon juice; remove from heat. Season with salt and pepper.
Pour mixture over fish in pie dish. Top with blind-baked crust; bake until bubbling around edges, 20 to 22 minutes. Let cool 20 minutes before serving.