This is another easy idea for salmon leftovers, a delicious salmon Provençal that you can top with puff pastry and is a one pot meal. The creamy sauce is the star of this dish. Made with white wine and thyme, and thickened with cream and a bit of flour, the flavor combinations are so delicious.
You can replace the salmon with any other flaky fish, such as cod or sea bass. In a pinch, you could even use tuna.
- 2 cups grilled or roasted salmon
- 1/2 cup whipping cream
- 2 tablespoons butter
- 1 cup carrots diced
- 1 cup minced onion
- 1/2 cup peas
- 2 garlic cloves
- 1/3 cup dry white wine
- 2 cups fish or vegetable stock
- 1/4 teaspoon dried thyme
- 1 large Yukon gold potato cubed
- 1 package frozen puff pastry optional
- Sea salt and black pepper
Shred the cooked salmon and reserve. In a bowl, whisk the flour and whipping cream and set aside.
In a large pan, heat 2 tablespoons butter at medium heat. Sauté the minced onions and carrots till soft and translucent, about 10 minutes. Add the peas and garlic cloves and cook for 2 minutes longer.
Add 1/3 cup white wine to the pan and allow the liquid to evaporate.
Incorporate the fish stock, thyme and bring to a boil. Add the cubed potato and allow to boil for 10 minutes, till the potato is fork-tender.
Add the flaked salmon to the mixture and cook for another 5 minutes. Season with salt and pepper.
Serve the salmon stew with baked puff pastry.
Dust a clean surface with flour, and roll out the thawed puff pastry dough. Top with egg wash (one egg yolk and one teaspoon water), and bake at 400 F for 15 minutes, till golden brown.