Quill & Parchment: Fisherman's Pie

Fisherman’s Pie
from the kitchen of Sharmagne Leland-St. John

The white sauce: 
3 tablespoons butter 
3 tablespoons flour 
¾ cups chicken broth 
¼ cup heavy cream 
1 teaspoon salt 
¼ teaspoon white pepper

Melt the butter in a sauce pan. Slowly blend in
the flour. Add the broth and cream, stirring
steadily until the sauce reaches the boiling point.
Add the pepper and salt. Cook over low heat for
about 5 minutes or until thick.

The pie:
16 ounces pink salmon
1 cup white sauce
4 hard boiled eggs
5 large boiled potatoes, mashed
Butter

Spread salmon over the bottom of a 2 quart casserole
dish. Cover with white sauce. Slice eggs and layer
on top of sauce. Put mashed potatoes on top. Place a
few pats of butter or margarine on top. Bake in oven
approximately 30 to 45 minutes at 350º F.

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