Fish Pie, Modern Version of Squid Dish

1. 1

   Wrap the salmon in a piece of cheesecloth, tie securely with string and cook gently for about 3O minutes in a court bouillon made of water, white wine, salt, onion, peppercorns and carrot.

2. 2

   Remove from the bouillon, unwrap, and remove all skin, bones and the black part of the flesh.

3. 3

   When cool enough to handle, flake it with your fingers to be sure you feel and extract all the bones.

4. 4

   Peel the figs and add to them the washed and stemmed grapes.

5. 5

   Crush the fruits together, using a wooden spoon, and season them with the marjoram, cinnamon, ginger, sugar and 1 1/2 teaspoons salt.

6. 6

   Grate or grind the blanched almonds, moisten them with the rosewater and add to the fruit.

7. 7

   Now stir in the flaked salmon, chopped parsley and 4 tablespoons melted butter.

8. 8

   Beat the egg white with a fork until frothy, then stir it into the whole mixture.

9. 9

   Line a 9-inch pie dish with pastry and fill it with the salmon mixture.

10. 10

    Cover with more pastry.

11. 11

    Trim, roll under and crimp the edges.

12. 12

    Make 5 or 6 generous slits in the top crust and place in a 350 ^ F. oven.

13. 13

    Bake for about 20 minutes, turn the regulator to 400^ F. and continue baking until it looks done, or for about 45 minutes in all.

* Per serving · 4 servings · Values may vary.