Fish Pie, Modern Version Of Squid Dish

* Exported from MasterCook *

FISH PIE, MODERN VERSION OF SQUID DISH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -------FISH PIE
RECIPE--MODERN------------------
1 3/4 lb Salmon
1 ea Plain pastry w/butter*
-----COURT BOUILLON-----
1 c White wine
3 c Cold water
1 ea Onion -- peeled & sliced
1 ea Carrot -- peeled
3 ea Peppercorns
1 c Seedless grapes
1/2 ts Powdered Marjoram
1/2 ts Powdered Ginger
1/2 ts Powdered Cinnamon
1/2 c Almonds -- grated**
2 ts Rosewater
5 ea Black figs or small figs
2 ts Sugar
1 1/2 ts Salt
1/8 lb Butter
1 tb Parsley -- chopped
1 ea Egg White

* For a 2 crust pie ** Ground, or chopped almonds Wrap
the salmon in a piece of cheesecloth, tie securely
with string and cook gently for about 3O minutes in a
court bouillon made of water, white wine, salt, onion,
peppercorns and carrot. Remove from the bouillon,
unwrap, and remove all skin, bones and the black part
of the flesh. When cool enough to handle, flake it
with your fingers to be sure you feel and extract all
the bones.
Peel the figs and add to them the washed and
stemmed grapes.
Crush the fruits together, using a wooden spoon, and
season them with the marjoram, cinnamon, ginger, sugar
and 1 1/2 teaspoons salt.
Grate or grind the blanched almonds, moisten them
with the rosewater and add to the fruit.
Now stir in the flaked salmon, chopped parsley and 4
tablespoons melted butter.
Beat the egg white with a fork until frothy, then
stir it into the whole mixture. Line a 9-inch pie dish
with pastry and fill it with the salmon mixture. Cover
with more pastry. Trim, roll under and crimp the
edges. Make 5 or 6 generous slits in the top crust
and place in a 350 ^ F. oven. Bake for about 20
minutes, turn the regulator to 400^ F. and continue
baking until it looks done, or for about 45 minutes in
all. Serve at once with white wine. Source: Pepperidge
Farm Cookbook



- - - - - - - - - - - - - - - - - -