Fish Pie, Modern Version Of Squid Dish

Directions

1. * For a 2 crust pie** Grnd, or possibly minced almonds Wrap the salmon in a piece of cheesecloth, tie securely with string and cook gently for about 3O min 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 cold sufficient to handle, flake it with your fingers to be sure you feel and extract all the bones.
2. Peel the figs and add in to them the washed and stemmed grapes.
3. Crush the fruits together, using a wooden spoon, and season them with the marjoram, cinnamon, ginger, sugar and 1 1/2 tsp. salt.
4. Grate or possibly grind the blanched almonds, moisten them with the rosewater and add in to the fruit.
5. Now stir in the flaked salmon, minced parsley and 4 Tbsp. melted butter.
6. Beat the egg white with a fork till frothy, then stir it into the whole mix. Line a 9-inch pie dish with pastry and fill it with the salmon mix. Cover with more pastry. Trim, roll under and crimp the edges. Make 5 or possibly 6 generous slits in the top crust and place in a 350 ^ F. oven. Bake for about 20 min, turn the regulator to 400^ F. and continue baking till it looks done, or possibly for about 45 min in all. Serve at once with white wine.