|2.00||salmon fillets -; (8 oz ea)|
|1||salt; to taste|
|1||freshly-ground white pepper; to taste|
|3.00 cup||court bouillon|
|1.00 tablespoon||olive oil|
|1.00 cup||finely-chopped onions|
|1.00 tablespoon||chopped garlic|
|1.00 tablespoon||finely-chopped fresh parsley|
|2.00 cup||mashed potatoes|
|½ cup||heavy cream|
|1.00||recipe basic savory pie crust; see * note|
|1||flour; for dusting|
* Note: See the "Basic Savory Pie Crust" recipe which is included in this collection.
Preheat the oven to 350 degrees. Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer.
Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl. In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and parsley. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg and cream. Mix well. Season the mixture with salt and pepper. Cut the Basic Savory Pie Crust dough into 2 halves. Lightly dust the surface with flour.
Roll out each half of dough to 12 inches in diameter and about ⅛-inch thick. Fold one circle of dough in fourths. Carefully lift the dough and place in a 10-inch deep dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown. This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B09 broadcast 02-04-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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