Fish Chowder with Salmon and Dill under a Puff Pastry "Lid"

Ingredients:

• 2 (170 g each) skinless salmon fillets
• 1 head of sweet onion, chopped
• 3-4 small celery stalks, chopped
• 1 large potato, chopped
• 1 sheet of prepared frozen puff pastry
• 1 egg
• Coarse salt and freshly ground black pepper
• About 1/3 bottle (1.5 cups) of dry white wine
• 1 fresh bay leaf
• 3-4 slices of lemon
• 1 tbsp extra-virgin olive oil
• 1 tbsp. seasonings for boiling crabs
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tbsp (30 g) butter
• 2 tbsp. premium wheat flour
• 1 tbsp Dijon mustard
• 1/2 cup frozen green peas (optional)
• 1/4 cup chopped dill

Preparation:

1. Preheat oven to 220°C.
   
   Take four serving bowls or small shallow casserole dishes, and use one as a template to cut out dough pieces of the desired size and shape. Use a sharp paring knife to cut out circles from the dough.
   
   Place the dough on a non-stick baking sheet or line it with parchment paper. Beat the egg with a small amount of water and brush the pastry with this mixture. Bake for 10-12 minutes, or until the dough is golden brown and puffed.
2. While the lids are cooking, lightly season the fish with salt and pepper. Place the salmon in the pan and pour in enough wine to cover the fish. Add the bay leaf and lemon slices. Bring to a boil, reduce heat, and simmer for 8-10 minutes, until the salmon is opaque.
3. While the fish is cooking, heat the olive oil in a medium Dutch oven over medium-high heat. Add the onion, celery, and potatoes. Season with salt, pepper, and crab poaching seasoning. Cover and simmer for 8 minutes, stirring occasionally.
4. Remove the fish from the heat. Transfer the salmon fillet to a serving dish and cut it into small pieces. Strain the liquid, reserving about 1–1.5 cups.
   
   Add chicken broth, reserved fish stock, and cream to the vegetables. While the mixture is simmering, prepare the roux in a small skillet. Melt the butter, then stir in the flour. Add the broth and stir for 1 minute. Add the Dijon mustard. Stir the roux into the soup and simmer for 3-4 minutes, until it thickens to a thin sauce.
   
   Add peas, salmon pieces, and dill and heat through. Serve in individual bowls, covered with a pastry "lid."