Well some sort of creamy, lemony sauce would be good with the salmon and asparagus. And I'm rather boring and traditional, I suppose. But so are peas!. But I do like chicken pot pies with peas.
Not for me.
Any other fish than salmon would be fine with me.
nope, no fish at all in casseroles or soups.
Is that dill? I'm all over that.
Yup, crystal clear. But salmon Wellington is close, lol.nope, no fish at all in casseroles or soups.
I don’t understand all this:
It would just be a fish quiche with a pastry top.
But MrJade has vetoed it, so have many members here.
So it’s out.
PG's are not frozen... or at least not the ones I've bought. I have frozen them but after I brought them home. Apologize if I mislead.
To me the lighter bechamel seems to compliment the salmon and carry it whereas I should think a hollandaise would try to outshine the salmon. Hollandaise is good with the asparagus but it is sort of a more traditional common veg for salmon.
In a casserole type pie setting I see nothing wrong with the peas, better than asparagus actually.
So you've got both going for the different food groups.
Of course it all boils down - for me - I don't like any fish, salmon or not in a casserole - pie setting. LOL so that answers the question for me!
Sometimes in Quebec and Ontario they'll offer some entrees fresh to their retailers but right on their website they say they're frozen, that's what they do, sell frozen products. And it's not a bechamel in the traditional sense it's flour and cornstarch and a bunch of emulsifiers with milk powder etc that resembles a thick white sauce.PG's are not frozen... or at least not the ones I've bought. I have frozen them but after I brought them home. Apologize if I mislead.
To me the lighter bechamel seems to compliment the salmon and carry it whereas I should think a hollandaise would try to outshine the salmon. Hollandaise is good with the asparagus but it is sort of a more traditional common veg for salmon.
In a casserole type pie setting I see nothing wrong with the peas, better than asparagus actually.
So you've got both going for the different food groups.
Of course it all boils down - for me - I don't like any fish, salmon or not in a casserole - pie setting. LOL so that answers the question for me!
Okay, that I would probably try. That looks amazing. The big salmon pie posted a little ways back however? I dunno. I'd probably try that one as well, but I have a love/hate relationship with salmon. On one hand, I absolutely love salmon patties (with pea sauce! gotta have the pea sauce!) made with either canned or fresh cooked salmon. But eating salmon on its own as a big filet, I don't do that very well.
Exactly - which is one of the reasons I can't eat leftovers of salmon or any other fish.
LOL yup, it is baked in a crust, but not a sauce/gravy surrounding like a pie. That fishy taste permeates the whole thing and starts up my gag reflex.
Ahh, you know, I only got them fresh and never realized. Would just pick them up at the IGA when I saw.
You know, that might be why it doesn't appeal to me. It wouldn't be because of a gag reflex, it just doesn't sound...good. Maybe because I like salmon by itself (not touching anything else) and always have, unless it's in sushi (with fresh cucumber and the like) or to top a salad. It does have a strong and assertive taste.
It turned into a salmon discussion. I'd still love a cod pie!
I haven't made this for a while but I've made Salmon en Croute going back to my apprentice days working in a few French restaurants, and I might make it again, it's very tasty and easy to make. Store bought puff is ok or from a pastry shop is probably better. It's not a bechamel and used a boursin style cheese with mushroom duxelles and spinach.
Well personally I would never use asparagus because they're fibrous and firm, which creates a hard bite with a lot of residual water as well inside the pastry. Instead of a smooth unctuous bite that is rich, silky, and mouth‑coating it's rather astringent with a conflicting mouthfeel, in my opinion. It looks good though, I will give it that. I would however serve asparagus as a side vegetable.
I don't know, I think that thin, wispy asparagus would work. I like that better than those thick spears anyway.
Sure it's really about preference but I wouldn't use either. I might however use caramelized shallots.
No it's not one or the other.
Yeah, I do like caramelized onions/shallots, but I don't see that pairing well with salmon (IMO) and it's not something I would choose if I saw it on a menu. Different strokes for different folks...Sure it's really about preference but I wouldn't use either. I might however use caramelized shallots.
