Title: TOURTIERE A LA OUANANICHE (LAC ST-JEAN SALMON
Categories: Ethnic, Fish/sea
Yield: 6 Servings
2 tb Butter
1 md Onion, thinly sliced
1 lg Potato, peeled, thinly
-sliced
1 lb Ouananiche or salmon, cut
-into small pieces
Salt and ground white pepper
1/4 c Milk
2 tb Light cream
1/3 c Water (approximate)
1 Egg, beaten with 1 Tb milk
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
