Name that fish pie!

Discussion in 'Food & Cooking' started by missyd, Jun 19, 2013.

  1. missyd

    missyd

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    Hoping someone here can help me out.  Made this in class last week and for the life of me can't remember the name for it (someone so kindly took my recipe sheet home with them)

    here is a photo:  (i did the decorating - thought it was cute and thought my children would like to see it.  too bad they weren't in class to help haha)


    from what i can remember on the inside were layers of fish mousse, rice, salmon fillets, spinach, caramelized onions, mushrooms, hard boiled egg & herbs.

    thanks so much for your help as always & can't believe i forgot the name already.  i'm blaming this on stressing over studying for my midterms this week.
     
  2. teamfat

    teamfat

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    I'd name it Oscar.

    mjb.

    [Sorry, couldn't resist]
     
  3. chrisbelgium

    chrisbelgium

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    Terrine de saumon? Saumon en croûte? Pithiviers de poisson? I give up.

    teamfat, love your funny suggestion!
     
    colleens likes this.
  4. petalsandcoco

    petalsandcoco

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    Coulibiac.

    A dish I make in the wintertime.

    Nice job ,
     
  5. pollopicu

    pollopicu

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    I would name it Owen Cash.
     
  6. missyd

    missyd

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    YES thats what it's called thanks so much!

    Teamfat - i like that.  next one i make i will name Oscar for you /img/vbsmilies/smilies/wink.gif
     
  7. chefedb

    chefedb

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    We call it Salmon Wellington and serve it with a Sauce Nantua underneath or on side in a small sauce boat. We also shape it like a fish(a la Bocuse)
     
    Last edited: Jun 24, 2013
  8. chefross

    chefross

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    Did it have the wild rice and chopped hard boiled eggs in it?
     
  9. petalsandcoco

    petalsandcoco

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     Chef Ross : Do you agree that this a classic coulibiac recipe ? I would be curious if whether the dish was made with brioche or puff (can't tell from pic ) and the other question , was the vesiga used ? ( I highly doubt it - very old school )

    MissyD: If they are teaching you these types of techniques , it is great learning . Many find it complicated because of the multiple steps involved.  It has a big history, a Russian dish.
     
    Last edited: Jun 24, 2013
  10. helloitslucas

    helloitslucas

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    Petals is right! Traditional early 20th century russian food is usually overlooked. When I had it for the first time it had sturgeon in it and not salmon. I have craved sturgeon ever since.
     
    Last edited: Jun 24, 2013
  11. duckfat

    duckfat

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    If it was on my plate I'd call it gone! /img/vbsmilies/smilies/biggrin.gif

    Dave
     
  12. missyd

    missyd

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    yep it sure did

    Petals - brioche not puff pastry and no sturgeon.  would like to try some sturgeon myself sometime :)