| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | French | Fish, French can | 1 | Servings |
INGREDIENTS
| 1/4 | lb | Salt pork |
| 1 | lb | Salmon streak;or fillets skinned & cut into pieces |
| 2 | tb | Flour;all purpose |
| 1/4 | c | Celery;chopped |
| 1 | tb | Onion;finely chopped |
| 1 | Potato; medium, peeled & sliced Salt & ground white pepper | |
| Pastry for double crust 9" pie |
INSTRUCTIONS
Cipate au Salmon "This traditional salmon dish comes from Auberge La Msrtre, an inn on the north coast near St. Anne des Monts. Proprietors Roger Fournier and Marie France Crevier specialize in fish and game dishes." Cut salt pork into thick strips and spread evenly in the bottom of a 2 qt casserole. Dredge salmon lightly with flour. Arrange half the fish on the salt pork. Sprinkle with half of the celery, onion and potato slices; season with salt and pepper to taste. Roll out half of the pastry, slightly thicker than normal, to fit the size of the casserole. Cover potato layer with the pastry, cutting two large vents. Pour in water through the vents until level with the pastry. Layer with the remaining fish, celery, onion and potato to taste. Cover with top pastry crust and again cut out two vents. Pour water in vents until level with pastry. Bake pie in a preheated 350F oven for 1 1/2 hours or till crust is golden-brown. SERVES:4-6 Source:_ A Taste of Quebec_ by Julian Armstrong Posted to MM-Recipes Digest V4 #224 by Harrison <littlebear@mindspring.com> on Aug 24, 1997
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