A few years ago we had a very quick but enjoyable holiday in Tasmania. We did it on the cheap, hiring a camper van and staying at camping grounds. We did an absurd amount of K's in one week but totally loved it. Of course it was all about the food and one foodie item we were told about was the famous Scallop Pies in Ross.
When we got there, we discovered they also made Salmon and Brie Pies, so I had one of those and Lovely Hubby had the Scallop Pie. I think I got the better end of the deal and after sharing the two we decided that the Salmon and Brie pie was the winner, sorry famous Scallop Pie!
Lovely Hubby said "You know, you could make these" and I agreed, so here is my version of a Tasmanian Salmon and Brie Pie. I make mine with a puff pastry lid and pile the gorgeous filling into a ramekin, less fuss than making a traditional pie but just as delicious.
First, make the white sauce
|Melt 40 grams of butter in a medium saucepan. Add 1/2 an onion, finely chopped and sauté very gently on low heat until onion is transparent|
|Add 40 grams of plain flour, increase heat to medium and incorporate into butter and onion, keep stirring for 1 minute. I use a whisk for this step|
|Then add 1 3/4 cups of warm milk to the roux and again stir/mix with a whisk until smooth and thickened|
|Finely chop 1/4 cup of parsley and 1 tablespoon of dill|
|Add herbs to white sauce and mix well. Add 1/4 cup of lemon juice and 1 teaspoon of lemon rind, mix well|
Then poach the Salmon
|Put skinless salmon fillets into a frypan, cover with cold water and put on lid. If you don't have a lid that fits, just use foil. Bring to a gently simmer, turn fillets over, turn off heat and let poach for another 10 minutes|
Now you have the basis to Salmon and Brie pot pies.
A white sauce, poached salmon and cubes of Brie