Fish Pie, Modern Version of Squid Dish
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | pounds |
salmon
|
|
| 1 | each |
pastry
with butter |
* |
|
Court Bouillion |
* | ||
| 1 | cup |
white wine
|
*
|
| 3 | cups |
water
cold |
|
| 1 | each |
onions
peeled and sliced |
|
| 1 | each |
carrots
peeled |
|
| 3 | each |
peppercorns
|
*
|
| 1 | cup |
grapes, seedless
|
|
| ½ | teaspoon |
marjoram
powdered |
*
|
| ½ | teaspoon |
ginger
powdered |
|
| ½ | teaspoon |
cinnamon
powdered |
|
| ½ | cup |
almonds
grated |
*
|
| 2 | teaspoons |
rosewater
|
*
|
| 5 | each |
figs
|
|
| 2 | teaspoons |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| ⅛ | pound |
butter
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 793.8 | g |
salmon
|
|
| 1 | each |
pastry
with butter |
* |
| 0 |
Court Bouillion |
* | |
| 237 | ml |
white wine
|
*
|
| 7.1E+2 | ml |
water
cold |
|
| 1 | each |
onions
peeled and sliced |
|
| 1 | each |
carrots
peeled |
|
| 3 | each |
peppercorns
|
*
|
| 237 | ml |
grapes, seedless
|
|
| 2.5 | ml |
marjoram
powdered |
*
|
| 2.5 | ml |
ginger
powdered |
|
| 2.5 | ml |
cinnamon
powdered |
|
| 118 | ml |
almonds
grated |
*
|
| 1E+1 | ml |
rosewater
|
*
|
| 5 | each |
figs
|
|
| 1E+1 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 56.7 | g |
butter
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | each |
egg whites
|
*
|
Directions
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 1½ 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.
