Salmon Casserole en Croûte
- 1 tablespoon pastured butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup fresh cream
- 1 tablespoon fresh lemon juice
- 2 oz dry white wine
- 2 stalks celery, thinly sliced
- 2 teaspoons tarragon
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon Shichimi Togarashi (optional)
- sea salt & freshly-ground pepper
- 1 can premium quality wild Alaskan salmon
- 1 cup spelt or quinoa pasta (optional)
- 1 sheet puff pastry dough
- 1 egg
- 1 teaspoon water
Adapted from ediblearia.com
Prepare pasta, if using, leaving it very slightly underdone. Drain and set aside.
To make roux, melt the butter in a non-reactive pan, whisk in flour and cook stirring continuously until the raw flour taste is gone, about 5 minutes.
Heat the cream in another pan until simmering, then whisk in the roux and cook until sauce is thickened, about 3 minutes.
Reduce heat, add lemon juice, wine and the liquid from the salmon and simmer a few minutes more.
Add tarragon, parsley, salt and pepper and togarishi (if using). Stir to combine, then remove from heat.
Combine pasta, salmon, celery, chives and cream sauce in a bowl, taking care not to mash up the salmon.
Spoon salmon mixture into a buttered casserole, loosely filling the dish almost to the top. Pour a little more white sauce over the top of the salmon.
Roll out puff pastry dough to 1/4 inch thickness and 1 inch greater in diameter than the casserole itself.
Brush the outer inch of the dough with some egg beaten with water, then flip it up and over the casserole so that the egg mixture is on the inside, against the sides of the casserole.
Brush the rest of the egg & water over the top of the dough, then cut several vent holes with the tip of a knife.
Bake casserole in a 350 degree oven until the dough has risen and is golden brown in color, about 30 minutes.
Allow to rest 5 minutes before serving.