Salmon Pot Pie

This is an awesome fish pie.  Not really a pot pie because it only has a top crust, but you make it with a bottom if you like.  The crust is puff pastry which you can make or use store bought frozen dough.  The trick to making a really good pot pie is making a Bechamel sauce also known as white sauce.  It's another step but this is what makes a fantastic pie.

Recipe for one 9" pie:

1/2 pound king salmon (not farm raised!)
1 onion, chopped
1 leek, chopped
1 celery stalk, chopped
1 carrot, chopped
1 clove garlic, finely chopped
handfull of frozen peas
salt & pepper

Bechamel sauce:

2 T butter
3 T flour
3 c whole milk
1 t sea salt
1/2 t black pepper
1 T fresh parsley, chopped
1/4 t fresh thyme, leaves picked and chopped
pinch cayenne

First remove the skin and any pin bones from the salmon.  Now cook the salmon anyway you want, I popped mine into the oven just to get it out of the way so I had a free burner.  While that's happening make the Bechamel sauce.  Melt the butter in a medium saucepan over medium heat.  Whisk in the flour and cook for 2 to 3 minutes, adjust the heat so the flour cooks but doesn't brown.  Whisk in the milk, lower the heat to keep the bechamel at a gentle simmer, whisking often, until the sauce has thickened and reduced to about 2 cups.  This takes about 40 minutes.

While the sauce is cooking, using a heavy pan over medium heat start sauteing all the vegetables (except the peas) in a little olive oil and butter.  When done season the veggies with salt and pepper, and place them in the bottom of the pie dish, then add the cooked salmon breaking it into pieces, add the peas.

Remove the bechamel sauce from the heat and add the herbs and seasoning and whisk.  Now pour this over the veggies and salmon.  Put the puff pastry on top cutting a hole in the middle to let the steam out.  Place the dish on a baking sheet and pop it in a hot 375* oven for about 30-45 minutes until the crust is flaky and golden brown.

Bon Appetit!  Chef Hobbes