Salmon pie
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- 1 lb. salmon
- Trouts
- Must
- Fillets
Contains
Fish
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- For the stuffing, see the chapter.
- Take a slice of 1 lb.
- salmon for 10 persons, bone it, season the flesh and garnish the pie, putting the salmon between the stuffing.
- Bake in hot oven, the cooking is not so long than for meat-pies.
- This will be ascertained when gravy comes at the surface of hole made in the cover.
- Pie of trouts fillets.
- — Keep fillets of 3 or 4 river trouts and treat as salmon.
- This pie is served when hot with a light shrimp sauce.
- Nota.
- — The stuffing of fish must be highly seasoned, as they are more unsavoury than meat stuffing.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board