© William Meppem
- SERVINGS: 6
- 14 ounces chilled all-butter puff pastry
- 1 1/2 cups plus 2 tablespoons heavy cream
- Two 8-ounce bottles of clam juice
- 2 cups water
- 1/2 pound tiny new potatoes, scrubbed
- 1 1/2 pounds skinless salmon fillet, cut into 1-inch dice
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, softened
- 1/4 pound thickly sliced bacon, cut into 1/4-inch dice
- 1 medium onion, finely chopped
- 1 pound celery root, peeled and cut into 1/4-inch dice
- 3 tablespoons chopped dill
- 2 tablespoons chopped parsley
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Salt and freshly ground pepper
- Preheat the oven to 375°. Line a baking sheet with parchment. On a floured surface, roll out the puff pastry to a 13-by-16-inch rectangle. Using a 5-inch plate, cut out 6 rounds. Transfer to the baking sheet and brush with 2 tablespoons of the cream. Bake for 15 minutes.
- In a large saucepan, boil the clam juice and water. Add the potatoes and cook until tender; transfer to a plate. Add the salmon and simmer gently for 4 minutes; transfer to a plate. Add the remaining 1 1/2 cups of cream and simmer over low heat, stirring occasionally, until reduced to 3 cups, about 20 minutes.
- Blend the flour and butter; gradually whisk into the simmering sauce until smooth. Cook, stirring, for 3 minutes.
- In a large skillet, cook the bacon over low heat until crisp; transfer to a plate. Pour off all but 3 tablespoons of the fat. Add the onion and cook until softened. Add the celery root, cover and cook, stirring occasionally, for 15 minutes.
- Stir the celery root, potatoes, bacon, dill, parsley, lemon juice and zest into the sauce; season with salt and pepper. Fold in the salmon and heat through. Spoon the stew into 1 1/4-cup bowls, top with the pastry puffs and serve.