Ingredients Jump to Instructions ↓

  1. --FISH PIE RECIPE--MODERN-- 1 3/4 lb Salmon

  2. 1 ea Plain pastry w/butter*

  3. --COURT BOUILLON-- 1 c White wine

  4. 3 c Cold water

  5. 1 ea Onion; peeled & sliced

  6. 1 ea Carrot; peeled

  7. 3 ea Peppercorns

  8. 1 c Seedless grapes

  9. 1/2 t Powdered Marjoram

  10. 1/2 t Powdered Ginger

  11. 1/2 t Powdered Cinnamon

  12. 1/2 c Almonds; grated**

  13. 2 t Rosewater

  14. 5 ea Black figs or small figs

  15. 2 t Sugar

  16. 1 1/2 t Salt

  17. 1/8 lb Butter

  18. 1 T Parsley; chopped

  19. 1 ea Egg White

  20. 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

  21. 5 or 6 generous slits in the top crust and place in a

Instructions Jump to Ingredients ↑

  1. 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


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