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Full Online Book HomeLearning KitchenFishandseafood - Salmon - Cipate Au Salmon
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Fishandseafood - Salmon -  Cipate Au Salmon Post by :harryva Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2444

Click below to download : Fishandseafood - Salmon - Cipate Au Salmon (Format : PDF)

Fishandseafood - Salmon - Cipate Au Salmon

Category: Appetizers, Fish, Seafood, Tarts & Pies, Terrines / Mousses & Pates

1/4 lbs. Salt pork
1 lbs. Salmon streak, or fillets -skinned and cut into pieces
2 tbsp. Flour, all purpose
1/4 cup Celery, chopped
1 tbsp. Onion, finely chopped
1 Potato, medium, peeled and sliced
Salt and ground white pepper
Pastry for double crust 9" pie

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.

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Fishandseafood - Citurs Cured Salmon Fishandseafood - Citurs Cured Salmon

Fishandseafood - Citurs Cured Salmon
2/3 cup coarse salt 1/2 cup lemon zest 1/2 cup lime zest 1/2 cup orange zest 1/2 cup sugar 3 tablespoons black peppercorns 1/2 of a side of salmon with skin (about 2 1/2 pounds) Sprinkle the salmon with the salt, zests, sugar and peppercorns. Wrap in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours.

Fishandseafood - Salmon -  Cedar Grilled Salmon Fishandseafood - Salmon - Cedar Grilled Salmon

Fishandseafood - Salmon -  Cedar Grilled Salmon
Soak a piece of cedar wood (from the home improvement store) in a bottle of inexpensive pinot noir wine for several hours. For the last hour or two before grilling add a side of salmon filet. Place salmon on top of the wood and sprigs of thyme on top of the fish. Grill with the lid down to capture all the yummy smoke. The salmon is protected from drying out by the wood and looks almost lacquered when cooked. The wood will be charred on the bottom so don't worry. The aroma will have the neighbors drooling. A side dish