Fish recipes |
Cipate Au Salmon (Layered Salmon Pie) |
1/4 lb salt pork 1 lb salmon streak; or fillets skinned & cut 2 tablespoon flour; all purpose 1/4 cup celery; chopped 1 tablespoon onion; finely chopped 1 potato; medium, peeled & sliced s 1 pastry for double crust 9 pie |
"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." 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. |