|1 medium||Onion, thinly sliced|
|1 large||Potato, peeled, thinly sliced|
|1 pounds||Ouananiche or salmon, cut into small pieces|
|Salt and ground white pepper|
|2 tablespoons||Light cream|
|⅓ cup||Water (approximate)|
|1||Egg, beaten with 1 Tb milk|
|Pastry for double crust pie|
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
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