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Name: Salmon, Asparagus And Smoked Oyster Pie
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Salt and pepper; 2 oz Butter; 1 bn Fresh asparagus trimmed in half, steamed and refreshed; 1 pinch Saffron; 5 fl oz double cream; 1 lb Puff pastry; 1 cn Smoked oysters; 1 Glass white wine; 1 lb Salmon fillet; 1 Leek sliced thinly; Zest and juice of 1 lemon

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INGREDIENTS

Salt and pepper
2 oz Butter
1 bn Fresh asparagus ; trimmed in half, steamed and refreshed
1 pinch Saffron
5 fl oz double cream
1 lb Puff pastry
1 cn Smoked oysters
1 Glass white wine
1 lb Salmon fillet
1 Leek ; sliced thinly
Zest and juice of 1 lemon

Servings

INSTRUCTIONS

First of all poach the salmon. Place it in a saucepan with a splash of white wine, enough water to cover and bring to the boil. Now reduce the heat to a simmer and cook for 1 minute. Baste with the liquid and turn off the heat. There should now be enough heat left to cook the fish without over cooking. Leave to cool in the liquid. In a saucepan, melt the butter and cook the leeks for 10 minutes without colouring. Add the white wine and saffron and reduce down. Now add the cream and half the smoked oysters. Taste and adjust. Add more oysters if preferred. The oysters have quite a distinctive flavour and can sometimes be too strong for a few people. Toss in the asparagus and add the lemon juice and zest. Cook for a few minutes and then pop in the salmon. Break up the salmon gently into chunks not flakes. Now put this filling in to a pie dish, small enough to let the filling come close to the top and keep warm. Roll out your pastry onto a lightly floured surface to about 1/4 inch thick. Moisten the flat rim of the pie dish with a little water and lay a strip of pastry all the way around the rim. Now moisten that. If you have a pie funnel put it on top of the filling. If you dont a tea cup will do. Now lay your pastry over the top. Trim to fit and use left over pastry for decoration. Be careful not to stretch the pastry as this can cause shrinking during cooking. Make a small hole in the pastry to let the steam out and then pinch the edges of the pie together with the thumb and forefinger and mark with a fork. You can make rosebuds, acorn leaves, or whatever takes your fancy! Glaze with beaten egg and cook in a hot oven 200C/gas 6 until the pastry is golden brown. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Salmon, Asparagus And Smoked Oyster Pie

Salt and pepper
2 oz Butter
1 bn Fresh asparagus trimmed in half, steamed and refreshed
1 pinch Saffron
5 fl oz double cream
1 lb Puff pastry
1 cn Smoked oysters
1 Glass white wine
1 lb Salmon fillet
1 Leek sliced thinly
 Zest and juice of 1 lemon

First of all poach the salmon. Place it in a saucepan with a splash of  white wine, enough water to cover and bring to the boil. Now reduce the  heat to a simmer and cook for 1 minute. Baste with the liquid and turn off  the heat. There should now be enough heat left to cook the fish without  over cooking. Leave to cool in the liquid.    In a saucepan, melt the butter and cook the leeks for 10 minutes without  colouring. Add the white wine and saffron and reduce down. Now add the  cream and half the smoked oysters. Taste and adjust. Add more oysters if  preferred. The oysters have quite a distinctive flavour and can sometimes  be too strong for a few people. Toss in the asparagus and add the lemon  juice and zest. Cook for a few minutes and then pop in the salmon. Break up  the salmon gently into chunks not flakes.    Now put this filling in to a pie dish, small enough to let the filling come  close to the top and keep warm.    Roll out your pastry onto a lightly floured surface to about 1/4 inch  thick. Moisten the flat rim of the pie dish with a little water and lay a  strip of pastry all the way around the rim. Now moisten that. If you have a  pie funnel put it on top of the filling. If you dont a tea cup will do.  Now lay your pastry over the top. Trim to fit and use left over pastry for  decoration. Be careful not to stretch the pastry as this can cause  shrinking during cooking. Make a small hole in the pastry to let the steam  out and then pinch the edges of the pie together with the thumb and  forefinger and mark with a fork.    You can make rosebuds, acorn leaves, or whatever takes your fancy! Glaze  with beaten egg and cook in a hot oven 200C/gas 6 until the pastry is  golden brown.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (452g)
Recipe Makes: 4

Calories: 1177
Calories from Fat: 766 (65%)

Amt Per Serving		% DV

	Total Fat 85.1g	113 %
	Saturated Fat 35g	175 %
	Monounsaturated Fat 35.3g
	Polyunsanturated Fat 8.9g
Cholesterol 207.6mg		64 %
Sodium 653.4mg		23 %
Potassium 756.8mg		20 %
Total Carbohydrate 59.9g		18 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 56.9g
Protein 37.4g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1177

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