set temp0= "ShowHyperText" & QUOTE & "25"& QUOTE
set temp1= "ShowHyperText" & QUOTE & "99"& QUOTE
set HyperTextList = [ #62:temp0,#189:temp1]
set VideoList = []
@
SALT COD PIE

Rinse the salt cod in cold water for 24 hours changing the water several times.   The next day, place the salt cod in a saucepan, cover well with water  and bring to a boil.  As soon as it starts to boil, take the pan off the heat and let stand for 10 minutes.  Drain the salt cod and flake the flesh. Boil the potatoes until cooked but firm.  When they are cool, cut into round slices.  Roll out half the pastry to 1/8 -inch thick.  Lightly butter and flour a 9-inch pie pan.  Lift the pastry into the pan and trim, leaving a 3/4-inch edge.  Place a layer of potatoes on the pastry, cover with the salt cod, onions, shallots, than another layer of potatoes.  Sprinkle with parsley, lots of butter, salt and pepper.  Preheat the oven to 425F. Cover  with another round of pastry 3/8-inch larger than the bottom.  With wet fingers crimp or twist the two layers of pastry together.   Make 4 or 5 small slashes in the top, and some decorative  lines in the pastry with the tip of a sharp knife.  Glaze the pastry with a beaten egg and bake for 20 minutes, then lower the heat to 350F and cook until it is a  beautiful golden color.  Lift the edge of the pastry up and pour in the cream.  Bake for 5 minutes more.  Serve hot.
@
1 1/2 lbs salt cod, skinned
4 large potatoes
3 tbsp unsalted butter
2/3 cup heavy cream
2 shallots, minced
1 onion, chopped
1 tbsp finely chopped parsley
salt, pepper
1 lb frozen puff pastry, defrosted overnight in the refrigerator
1 egg
@
60
mn
@
45
mn
@

@
Ile-de-France
@
Fish
@

@
C™teaux d'Aix
@