- 2 (8-ounce) salmon fillets
- Salt and freshly ground white pepper
- 3 cups court bouillon
- 1 tablespoon olive oil
- 1 cup finely chopped onions
- 1 tablespoon chopped garlic
- 1 tablespoon finely chopped fresh parsley
- 2 cups mashed potatoes
- 1 egg
- 1/2 cup heavy cream
- Basic Savory Pie Crust, recipe follows
- Flour, for dusting
- Basic Savory Pie Crust:
- 3 1/4 cups flour
- 1 teaspoon salt
- 1 1/3 cups cold lard or solid vegetable shortening
- 4 to 5 tablespoons ice water
Preheat the oven to 350 degrees F.
Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.
In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and parsley. Add the Sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper.
Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold one circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown.Basic Savory Pie Crust:
Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Recipe courtesy Emeril Lagasse, 1998