Pie with pink salmon and peas

Name: pie with pink salmon and peas
Total time: 15 min
Yield: 6
Ingredients: 25 gram butter; 1 shallot; 3 tablespoon flour; 400 milliliters fish stock of tablet; 125 milliliters creme fraiche; 125 milliliters demi crème fraîche; 200 gram frozen pea; 400 gram potato cubes; 2 tin can pink salmon; 3 tablespoon fresh parsley; 6 slice frozen butter butter puff pastry; 1 egg

Ingredients

Directions

Preheat the oven to 200ºC. Melt the butter and fry the shallot in it. Sprinkle the flour over it and bake for about 1 minute. Add the stock while stirring and stir to a smooth, bound sauce.
Add the crème fraîche and then the peas and the potato cubes.
Remove the skin and any grits from the salmon and scoop the salmon through the pea-potato mixture. Season with salt and pepper and parsley.
Put the salmon mixture in the containers. Roll out the puff pastry into a round dough piece that is 2-3 cm larger than the containers. Moisten the edge of the containers. Place the dough on the oven dish as a lid and press well.
Brush the dough with egg and make a notch in the middle. Fry the salmon steaks in the preheated oven for 25-30 minutes until brown and crispy.