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.

salmon stew provencal by Bake Bellissima

You can replace the salmon with any other flaky fish, such as cod or sea bass. In a pinch, you could even use tuna.

Salmon provencal by Bakebellissima.com

Salmon Provençal

5 from 1 vote
Author: Bake Bellissima

Ingredients

  • 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

Instructions

  1. Shred the cooked salmon and reserve. In a bowl, whisk the flour and whipping cream and set aside.
  2. 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.
  3. Add 1/3 cup white wine to the pan and allow the liquid to evaporate.
  4. 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.
  5. Add the flaked salmon to the mixture and cook for another 5 minutes. Season with salt and pepper.
  6. Serve the salmon stew with baked puff pastry.
  7. Puff pastry:
  8. 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.

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