Pratha Crust Salmon Pie - Salmon #Ii

For those of yous who accept dinned in Petite Millie, One Utama, yous would accept heard of White Truffle Oil Fish Pie. It comes with a loose crust made of puff pastry. In the pie, are pieces of white fish swimming inwards a puddle of creamy gravy together amongst shitake mushrooms together with fennel.

After having this in one case, I then decided to have my own version of this, borrowing the concept from Petit Millie.

I take read somewhere earlier that frozen pratha or roti canai tin can live used inwards place of puff pastry to cover baked soups. And it definitely a skillful thought since nosotros needed a circular slice of puffy crispy flaky pastry equally a loose lid. Cutting out this form at dwelling house is quite wasteful, I feel. So, a round pratha is definitely the better option for me.

Somehow I don’t similar the taste of fresh shitake, it’s very overwhelming at times, so I ditched it as well as used Portobello. Mini Portobello to be exact.
I also don’t oven a bottle of any truffle oil, just have a huge bottle of EVOO , hahaha, then I volition purpose that. Actually I take macadamia crude too walnut oil, merely nah…. I’ll stick amongst EVOO. Love the color contrast.
And used salmon instead of a white fleshed fish.

Actually I tried to do this using two methods. The offset method is similar cooking cream soup in addition to the other method is to make a roux first. The 2d method is definitely more than sinful, only it nearer to the place.
Plus the crispy pratha… gawd. Your waistline will detest you.

Pratha Crust Salmon Pie
past WendyinKK

Serves:5

450gm salmon
one bay leaf
500ml H2O
200gm Portobello mushrooms
one fennel bulb
200ml whipping cream
i Tbsp butter
1 Tbsp olive crude oil
Salt and dark pepper for seasoning
Some dried parsley for sprinkling
Extra virgin olive rock oil for drizzling (EVOO)
5 pcs of frozen pratha (I prefer Kawan make)

Roux
250ml milk
50gm butter
35gm flour

i. Place salmon, bay leaf in addition to water into a pan. On medium estrus, convey to boil. Let the fish sit inward the water for 5 minutes. Fish the salmon out. Let it cool downwardly. Strain the broth and go on it. When salmon has cooled, take away the flesh inwards chunks too discard skin together with bones.
2. Prepare roux. Heat a saucepan too on medium depression rut, prepare butter until bubbles disappear. Pour inward the flour in 1 go as well as stir it for ane-ii minutes, it should olfactory property skilful. Turn off the oestrus in addition to gradually pour in the milk as well as whisk the roux until smooth. Set aside.
3. In a bigger pot/wok, melt butter inwards olive crude too put in fennel in addition to fix until fragrant nigh ane infinitesimal. Then put inwards mushrooms too fix for another i infinitesimal. Pour inwards retained fish broth as well as take to a boil. Pour inward roux in addition to stir until shine. Pour in cream together with stir. Season alongside table salt too pepper. Cook until gravy thickens slightly (won’t take long), similar cream soup. Put in salmon and plough off the rut.
four. Keep warm until fourth dimension to serve.
five. Prepare pie crust. Preheat oven to 200C (no fan) in addition to pose the frozen pratha pieces onto a newspaper lined baking tray ( I prefer the nighttime enamel pan for amend heat, Do not function Silpat) Let the pratha thaw inwards the tray while the oven heats upwardly. Bake it for xv minutes on the 2d lowest rack until gilt together with puffy.
half-dozen. To serve: Place i loving cup of the pie filling into a soup plate, drizzle or so EVOO, sprinkle amongst parsley flakes together with peak alongside a slice of puffy pratha.