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Kadiak
Pie
By Chef Joel Chenet - Winner of the Taste
of Kodiak Seafood Cookoff.
A medley of Kodiak Seasonal Salmon, King Crab and Alaskan
root vegetables all in a rich seafood cream sauce baked in
a flaky pie crust with Alutiiq (a-loo-tik / Native Alaskan
from Kodiak Island) seasonings.
This versatile pie can be made in a 9-inch
pie mold, 6 individual pie tins or 24 hors d'oevres molds.
INGREDIENTS:
| 20 oz. |
Salmon Fillet - fresh or
fresh frozen King Crab leg |
| 1 |
King Crab Leg
|
| 1 cup |
Each of diced fine onions, celery & carrots
|
| 1 cup |
Diced small potatoes -
blanched |
| 1/2 cup |
White mushrooms - diced
small |
| 2 oz. |
Butter |
| 1 oz. |
Flour |
| 1 tsp. |
Each Italian Seasoning
& Alutiiq Seasoning |
| 1 tbs. |
Petrusky Leaves, Chopped |
| 1 cup |
Half and half
|
| 2 tbsp |
Vodka |
| 1 egg |
for egg wash |
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METHOD:
Make 1 recipe of your favorite flaky piecrust with 1/2 tsp.
of Alutiiq seasonings and 1 tbs. of chopped Petrusky leaves
added to dry ingredients.
Roll out dough for bottom shells of your
chosen molds and parbake.
Remove skin and in bones from salmon - reserve
skin and cut salmon in half inch cubes, season with salt &
pepper.
Cut king crab leg, remove crab meat - save
shells for stock:
In a sauce pan put 1/4 cup of diced celery, onions, carrots
- add salmon skin, crab shell and 1/4 tsp. Italian seasoning
- cover with three cups of water - cook for 15 minutes - strain
and reserve.
In a sauté pan put half of the butter
- sauté rest of onions, celery, carrots until tender
- add salmon, mushrooms, Italian seasoning - sauté
for 2 to 3 minutes - add vodka - remove all ingredients with
a slotted spoon - incorporate flour to make a roux - add seafood
stock & half and half - cook until it thickens - check
seasonings - combine with salmon and crab meat.
Arrange this filling in your parbaked crust
- brush edges with water - cover with rolled pie dough - glaze
with egg wash.
Bake according to mold size - serve warm
... Bon Appetit!
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