How To Make Puffed Salmon & Spinach Fish Pie
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 1 lb salmon fillets, skin removed
- 2 cups fresh spinach, chopped
- 1 cup fish stock
- 1 cup heavy cream
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 400°F (200°C).
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In a large skillet, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.
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Slowly whisk in the fish stock and heavy cream. Cook until the sauce thickens and comes to a simmer.
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Add the chopped spinach to the sauce and cook for another 2 minutes, until it wilts.
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Cut the salmon fillets into bite-sized pieces and stir into the sauce. Cook for 3-4 minutes, until the salmon is cooked through.
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Stir in the lemon juice, salt, and black pepper.
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Transfer the salmon mixture to a 9×9 inch baking dish.
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Roll out the puff pastry sheet slightly larger than the baking dish. Place it on top of the salmon mixture, tucking the edges into the dish.
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Brush the puff pastry with the beaten egg.
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Bake for 25-30 minutes, or until the pastry is golden and puffed.
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Serve hot and enjoy!
Nutrition
- Calories : 492kcal
- Total Fat : 30g
- Saturated Fat : 13g
- Cholesterol : 129mg
- Sodium : 726mg
- Total Carbohydrates : 24g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 32g
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