Salmon And Dill Chowder With Pastry Crust

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1 sheet prepared frozen puff pastry dough (recommended: DuFour)

1 egg

2 (6-ounce) skinless salmon fillets

Kosher salt and freshly ground black pepper

About 1/3 bottle (1 1/2 cups) dry white wine

1 fresh bay leaf

3 to 4 slices lemon

1 tablespoon extra-virgin olive oil

1 sweet onion, chopped

3 to 4 small ribs celery, chopped

1 large Idaho potato, chopped

1 tablespoon crab boil seasoning (recommended: Old Bay)

2 cups chicken stock

1 cup heavy cream

2 tablespoons butter

2 tablespoons all-purpose flour

1 tablespoon Dijon mustard

1/2 cup frozen peas, optional

1/4 cup chopped fresh dill

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