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Name that fish pie!

post #1 of 12
Thread Starter 

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.

~MissyD

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~MissyD

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post #2 of 12

I'd name it Oscar.

 

mjb.

 

 

[Sorry, couldn't resist]

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 12

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

 

teamfat, love your funny suggestion!

post #4 of 12

Coulibiac.

 

A dish I make in the wintertime.

Nice job ,

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 12

I would name it Owen Cash.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #6 of 12
Thread Starter 
Quote:
Originally Posted by petalsandcoco View Post

Coulibiac.

 

A dish I make in the wintertime.

Nice job ,

 

YES thats what it's called thanks so much!

 

Teamfat - i like that.  next one i make i will name Oscar for you wink.gif

~MissyD

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~MissyD

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post #7 of 12

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)


Edited by chefedb - 6/24/13 at 5:13am

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 12

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

post #9 of 12
Quote:
Originally Posted by MissyD View Post

 

 

*

 

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

 

 

 

 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.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #10 of 12

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.

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #11 of 12

If it was on my plate I'd call it gone! biggrin.gif

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #12 of 12
Thread Starter 
Quote:
Originally Posted by Chefross View Post

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

 

yep it sure did

 

 

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

~MissyD

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~MissyD

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