Ingredients
1/4 lb salt pork
1 lb salmon streak, or fillets skinned & cut
2 tbsp flour, all purpose
1/4 cup celery, chopped
1 tbsp onion, finely chopped
1 potato, medium, peeled & sliced s
1 pastry for double crust 9 pie
Directions
Cipate au Salmon
"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."
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. SERVES:4-6
Source:_ A Taste of Quebec_ by Julian Armstrong
Servings: 1 servings
Cipate Au Salmon (Layered Salmon Pie) Recipe brought to you by Recipe Ideas
Categories: Dessert; Fish; Pie; Salmon; Seafood
The History of Recipes
It is possible to trace the history of meal recipes far back into the far past, in fact as far as the early Egyptians, and possibly even further. Having said that, sadly, these ancient records were just very simple pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a series of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Later, we find two books dating from the 1300s - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are unconnected to the curry that appears on menues today, but instead accounts of the types of meals on the tables of the nobility of the time. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the Middle-East, such as coriander, parsley, and basil. These new spices and herbs prompted an eruption in manuscripts on cooking, some of which are now in private cookery archives. During the following few hundred years, the families of Europe strove to lay on the most exotic banquets, and as a result cooks and their recipes could command a high salary. Even so, it wasn`t until the 19th century that cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and writing down recipes of the day. By the time we get to the 1900s, cookbooks were starting to become popular due to increased literacy, more free time and a general increase in wealth. The arrival of television gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Cipate Au Salmon (Layered Salmon Pie) recipe.
