Yield: 6 servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter |
1 medium | Onion, thinly sliced |
1 large | Potato, peeled, thinly sliced |
1 pounds | Ouananiche or salmon, cut into small pieces |
\N \N | Salt and ground white pepper |
¼ cup | Milk |
2 tablespoons | Light cream |
⅓ cup | Water (approximate) |
1 \N | Egg, beaten with 1 Tb milk |
\N \N | Pastry for double crust pie |
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