Fish pie, modern version of squid dish

• 1 3/4 lb Salmon
• 1 ea Plain pastry w/butter*

COURT BOUILLON

•   1 c  White wine
•   3 c  Cold water
•   1 ea Onion; peeled & sliced
•   1 ea Carrot; peeled
•   3 ea Peppercorns
•   1 c  Seedless grapes
•   1/2 ts Powdered Marjoram
•   1/2 ts Powdered Ginger
•   1/2 ts Powdered Cinnamon
•   1/2 c  Almonds; grated**
•   2 ts Rosewater
•   5 ea Black figs or small figs
•   2 ts Sugar
•   1 1/2 ts Salt
•   1/8 lb Butter
•   1 tb Parsley; chopped
•   1 ea Egg White

Ground, or chopped almonds.

Wrap  the salmon in a piece of cheesecloth, tie securely  with string and cook gently for about 30 minutes in a court bouillon made of water, white wine, salt, onion, peppercorns and carrot.

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

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

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

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

Grate or grind the blanched almonds, moisten them with the rosewater and add to the fruit. Now stir in the flaked salmon, chopped parsley and 4 tablespoons melted butter.

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

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

Cover with more pastry.

Trim, roll under and crimp the edges.

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

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.
 
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