Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Browse by categories