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1
Preheat the oven to 425 degrees F.
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2
Choose 4 bowls or shallow small casseroles to serve in and use one of them as a template to cut out 4 pastry pieces the size and shape of your serving dishes.
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3
Use a sharp paring knife to work around your dish.
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4
Arrange the pastry on a nonstick baking sheet or on a parchment paper-lined baking sheet.
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5
Beat the egg with a splash of water and brush the dough with egg wash. Bake for 10 to 12 minutes, or until deeply golden and puffed.
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6
Meanwhile, season the fish with a little salt and pepper.
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7
Place the salmon in a small skillet with the wine, just enough to come up to the top of the fillets.
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8
Add the bay leaf and lemon slices.
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9
Bring the fish to gentle boil, lower the heat, and then simmer for about 8 to 10 minutes, or until opaque.
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10
While the fish poaches, in a medium Dutch oven over medium-high heat, heat the extra-virgin olive oil.
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11
Add the onion, celery, and potatoes.
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12
Season with salt, pepper, and crab boil seasoning.
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13
Cover and sweat the vegetables for 8 minutes, stirring occasionally.
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14
Turn off the heat under the salmon.
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15
Remove the salmon to a dish and flake it up.
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16
Strain the broth and reserve about 1 to 1 1/2 cups.
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17
Add the chicken stock, reserved fish stock, and cream to the vegetables.
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18
While it comes to a boil, make a roux in small skillet.
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19
Melt the butter, and then whisk in the flour.
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20
Add the stock and whisk for 1 minute.
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21
Stir in the Dijon.
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22
Add the roux to the soup and cook for about 3 to 4 minutes to thicken the chowder to the consistency of loose gravy.
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23
Add in the peas, flaked salmon, and dill and heat through.
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24
Serve in individual dishes topped with pastry tops.
