Salmon and rice pie |
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preparation time: 40min Total cooking time: 1 hour Serves: 8 3/4 cup fish stock 1/4 white short grain rice 40g butter 2 tablespoons plain flour 2/3 milk 1 egg, lightly beaten 1/2 cup fresh or frozen peas 1/4 cup finely chopped parsley 2 sheets ready rolled puff pastry 2 x 200g cans pink salmon, drained 4 hard boiled eggs, quartered 1 egg, extra, lightly beaten difficulty moderate. -Preheat oven to moderately hot 210 C (190 C gas). Line with baking paper. 1. Place stock in medium heavy-based pan. Bring to boil. Add rice, reduce heat. Simmer, covered, 10minutes or until rice has absorbed all liquid. Remove from heat. 2. Heat butter in low medium pan; add flour. Stir over low hear for 2mins or until flour mixture is lightly golden. Add milk gradually to pa, stirring until mixture is smooth. Stir constantly over medium heat for a further 5mins Or until mixture boils and thickens; Boil for 1 min and remove from heat. 3. Cool slightly, stir in egg, peas and parsley. Carefully lay pastry sheets on work surface. 4. Place salmon in bowl, flake with a fork. Place salmon evenly in an oblong shape in the center of each pastry sheet, leaving a 3 cm gap on two sides. Place quarters of egg on top. Combine rice and pea mixture in medium mixing bowl. Mix Well. 5. Spoon rice mixture evenly over salmon. Brush pastry edges with extra egg. Fold in pastry edges like a parcel. Turn over and place on tray seam-side down. 6. make three diagonal slits in the top of each pie. Brush with egg. Bake for 30min or until pastry is puffed and golden. Cut each pie into four to serve. Serve with fresh green salad. Storage time: May be served either hot or cold. Can be made several hours in advance. Hint: Fish stock is made by combining fish trimmings in lightly salted water with your choice of vegetable and herbs. Bring to the boil. Using a spoon, remove any scum that forms on top of stock. Simmer for about 15min. Wine may then be added and mixture simmered for a further 15min. The quantities will vary according to the dish which it is required. As a guide, use one liter of salted water, a chopped carrot, a stick of celery and a medium onion. The heads and bones of the fish are added, the gills discarded. After the initial simmering, add a little red or white wine, if desired, and continue simmering. Add herbs like bay leaves and parsley, depending on the recipe for which the stock is to be used and your personal taste. If using fresh herbs, add towards the end of cooking. Choose herbs that do not have an overpowering flavor. Strong fresh herbs often result in a bitter flavor after being simmered for long periods. When cooked, strain the stock through a fine sieve into a bowl. Variations: add one to two tablespoons finely chopped gherkins to the rice mixture if desired. Use alaska smoked salmon or tuna in this recipe. |
