Friday, 19 May 2017

Salmon or Trout & Spinach Pie

Well this is the last of the spinach, I'm afraid. The deer broke into the garden the next day after I made this and ate the lot. Fortunately we had picked and frozen about two thirds of it at that point but I am still annoyed.

Not too much to say about this otherwise. It was really delicious and well received by all, and leftovers heated up very nicely. We had some lovely asparagus from the garden (the deer don't seem to like it, hurrah!) with it, but a good soup or salad would also go well. It's a pretty complete thing in itself, though, which is good because it is a bit time consuming. On the other hand, it's one pound of fish to feed 6 people, again. Which at the price of fish can only be a good thing.

6 servings
2 hours - 45 minutes prep time
also allow a little resting time (15 minutes)

Salmon or Trout & Spinach Pie

pastry for a double pie crust
500 grams (1 pound) fresh spinach
3 green onions
2 tablespoons unsalted butter
3/4 teaspoon salt
freshly ground black pepper to taste
1/8 teaspoon freshly grated nutmeg
2 tablespoons flour
1 cup 10% cream
2 large eggs
450 grams (1 pound) raw salmon or trout

Make the pastry and set it aside, wrapped up in parchment paper, until wanted.

Wash and pick over the spinach; wash it again and drain it well. Chop it. Set it aside. Wash, trim and slice the green onions.

Heat the butter in a large skillet over medium heat. Add the salt, pepper, nutmeg, and flour and mix in well. Add the green onions and cook, stirring constantly, until the onions are soft; 2 or 3 minutes. Add the spinach and cook it until it has wilted down completely. Slowly stir in the cream, a bit at a time, to make a smooth sauce.

Once it has thickened a bit, remove the pan from the heat. Let it cool down while you roll out about 60% of the pastry on a sheet of parchment paper or a floured board to fit the bottom of a 9" pie plate.

Preheat the oven to 350°F.

Beat the eggs into the cooled spinach filling. Chop the fish into large bite-sized pieces and arrange half of it over the pie crust bottom (now in the pie plate). Scrape the spinach filling over it, then arrange the remaining fish on top.

Roll out the remaining pie crust and place it over the pie; pinch the edges sealed and trim off any excess pastry. Cut some slits or poke some holes in the top crust with a fork.

Bake the pie at 350°F for 1 hour to 1 hour and 15 minutes, until the pastry is nicely browned. Let the pie cool for at least 15 minutes before serving. Good warm or at room temperature.



Last year at this time I made Chicken, Asparagus & Mushroom Casserole with Wild Rice and Wild Leek Chimichurri.

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