The Bubble Chef
cooks whatever your heart desires...
Tuesday, March 29, 2005
Salmon Pie
A common notion of a pie would be a special meat, fish, fowl, fruit, or vegetables that is baked with a crust of pastry, or pastry shells filled with custard or pudding. It could be sweet and generally served as dessert like they do in the US and has remained popular since then. There are savory pies on the other hand, that are served as a main course or appetizer. In Italy, pie or pizza consists in its most basic form of a spread dough covered with tomatoes and mozzarella cheese and baked in an oven. Today we see pies crusted at the bottom, or top only, some both on top and bottom and, as with deep-dish pies, only a top crust. Crusts can be made of a variety of mixtures including short crust pastry, puff pastry, cookie crumbs, meringue and even, as with shepherd's pie, mashed potatoes. On this pie, I'll be using mashed potatoes on top and spinach, egg and salmon fillet at the bottom filled with creamy vegetables and cheese.
There are plenty of options to try on this pie, it varies by the type of fishes you will use. Obviously, I prefer salmon than any other fishes mainly because of its taste, texture and nutrients. All salmon are high in protein as well as a rich source of vitamin A, the B-group vitamins and Omega-3 oils. The first time I tried this dish was during the time that Den has to bring something for potluck. After a couple of days, his officemate emailed me asking for the recipe. I submitted this one for our community cookbook fundraising campaign and I am very happy to see it printed with my name at the bottom as seen in the picture. Its very healthy dish and my guests love it. Its very easy, just dont forget to pin-boned your salmon before baking or else you'll get into trouble.
Ingredients
6 large potatoes, peeled and diced into 1" squares
4 free-range eggs
2 large handfuls fresh spinach, trimmed and washed
1 cup onion, finely chopped
1 cup carrot, finely chopped
2 tbsp. Extra-virgin olive oil
1 cup heavy cream
2 good handfuls grated Cheddar or Parmesan
1 lemon, juiced
1 tsp. English mustard
1 large handful flat-leaf parsley, finely chopped
1 pound Salmon fillet, skin removed, pin-boned and sliced into strips
salt and freshly ground black pepper
1/2 tsp. Nutmeg, optional
Methods
Preheat the oven to 450° F.
Drop the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pan and cook for further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, you can steam the spinach in a colander above the pan and it will only take a minute. When done, remove spinach from the colander and gently squeeze any excess moisture away. Then drain the potatoes , remove the eggs, cool under cold water, then peel and cut in half. Set aside.
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring to a boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
Put the spinach, fish and eggs into an appropriately sized baking dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed. Add a bit of olive oil, salt and pepper and a touch of nutmeg if you like. Spread on top of fish. Place in the oven for about 25 to 30 minutes until the potatoes are golden.
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There are plenty of options to try on this pie, it varies by the type of fishes you will use. Obviously, I prefer salmon than any other fishes mainly because of its taste, texture and nutrients. All salmon are high in protein as well as a rich source of vitamin A, the B-group vitamins and Omega-3 oils. The first time I tried this dish was during the time that Den has to bring something for potluck. After a couple of days, his officemate emailed me asking for the recipe. I submitted this one for our community cookbook fundraising campaign and I am very happy to see it printed with my name at the bottom as seen in the picture. Its very healthy dish and my guests love it. Its very easy, just dont forget to pin-boned your salmon before baking or else you'll get into trouble.
Ingredients
6 large potatoes, peeled and diced into 1" squares
4 free-range eggs
2 large handfuls fresh spinach, trimmed and washed
1 cup onion, finely chopped
1 cup carrot, finely chopped
2 tbsp. Extra-virgin olive oil
1 cup heavy cream
2 good handfuls grated Cheddar or Parmesan
1 lemon, juiced
1 tsp. English mustard
1 large handful flat-leaf parsley, finely chopped
1 pound Salmon fillet, skin removed, pin-boned and sliced into strips
salt and freshly ground black pepper
1/2 tsp. Nutmeg, optional
Methods
Preheat the oven to 450° F.
Drop the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pan and cook for further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, you can steam the spinach in a colander above the pan and it will only take a minute. When done, remove spinach from the colander and gently squeeze any excess moisture away. Then drain the potatoes , remove the eggs, cool under cold water, then peel and cut in half. Set aside.
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring to a boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
Put the spinach, fish and eggs into an appropriately sized baking dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed. Add a bit of olive oil, salt and pepper and a touch of nutmeg if you like. Spread on top of fish. Place in the oven for about 25 to 30 minutes until the potatoes are golden.
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