SALMON-AND-SPINACH POTPIE

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Salmon-and-Spinach Potpie image

A sweet spot between simple salmon and comforting potpie, this dish is packed with iron and Omega 3 fatty acids. The rich, crisp puff pastry contrasts with the spring vegetable and fish filling: light, creamy, and nourishing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 14

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.

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