Tourtiere A La Ouananiche (lac St-jean Salmon Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1 medium: Onion, thinly sliced
1 large: Potato, peeled, thinly sliced
1 lbs: Ouananiche or salmon, cut into small pieces
Salt and ground white pepper,
1/4 cup: Milk,
2 tbsp: Light cream,
1/3 cup: Water, approximate
1: Egg, beaten with 1 Tb milk
Pastry for double crust pie,
Directions:
Servings: 6
Line a 9-inch pie plate with pastry. Heat butter in frying pan and
saute onion until soft but not browned. Add potatoes, fish, salt,
pepper, milk and cream; mix gently so as not to break up the pieces
of fish. Arrange mixture evenly in the pastry shell. Gently stir in
water; it should come halfway up the fish mixture. Cover with top
crust, trim, crimping edge to seal. Cut a small hole in the centre.
Brush pastry with the beaten egg and milk.
Bake in a preheated 375 deg F oven to 45 to 50 minutes or until crust
is browned.
Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis
Source from luhu.jp
Line a 9-inch pie plate with pastry. Heat butter in frying pan and
saute onion until soft but not browned. Add potatoes, fish, salt,
pepper, milk and cream; mix gently so as not to break up the pieces
of fish. Arrange mixture evenly in the pastry shell. Gently stir in
water; it should come halfway up the fish mixture. Cover with top
crust, trim, crimping edge to seal. Cut a small hole in the centre.
Brush pastry with the beaten egg and milk.
Bake in a preheated 375 deg F oven to 45 to 50 minutes or until crust
is browned.
Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis
Source from luhu.jp