Salmon Pot Pie with Dill Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 754 cal. | (36 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 30 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 200 grams Puff pastry dough (frozen)
- 400 grams Salmon (skinless)
- 1 garlic clove
- 2 sprigs Dill
- 2 Tbsps vegetable oil
- 150 milliliters dry white wine
- 300 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- 1 splash lemon juice
- Pastry flour (for working)
- 1 egg yolk
- Dill (for garnish)
Preparation steps
Defrost the puff pastry. Preheat the oven to 200°C (approximately 400°F). Rinse the salmon, pat dry, and cut into 1 cm (approximately 1/2 inch) cubes. Peel and finely dice the garlic. Rinse the dill, pat dry, and finely chop.
Heat the oil in a pan and sweat the garlic until translucent. Add the salmon, sauté briefly, then deglaze with the wine. Mix in the cream and creme fraiche, and stir until combined. Season to taste with salt and pepper and simmer for 5 minutes over medium heat. Stir in the dill, then season with a dash of lemon juice. Divide the salmon mixture into four 8-10 cm (approximately 3-4 inch) wide ovenproof ramekins.
Thinly roll the puff pastry on a floured surface, then cut into 4 circles about 8-10 cm (approximately 3-4 inches) in diameter. Place the puff pastry over the salmon, press down on the edges to seal, and brush the puff pastry with egg yolk. Bake in the oven for 30 minutes, until golden brown. Remove from the oven, garnish with the dill, and serve.
