The cuisine of correspondents: Brigitte’s salmon pie in Saint-Martin-de-Villereglan

the essential
All year round, they provide information on the life of their village. Today, they deliver their favorite recipe.

The town hall of Saint-Martin-de-Villereglan is a bit like Brigitte Guiraud’s second home. She, who spent her childhood in the village, has in fact spent her entire career there since 1980, as town clerk.

If she quickly found a job, she also quickly married and had her two children, Cécile and Julien, still very young. Today a happy grandmother, she has all the energy and happiness to take her two grandchildren to look for mushrooms, wild asparagus or even fish for crabs in Saint-Pierre-la-Mer where she has a foot on the ground. During the interview, an ant runs across the desk and Brigitte hastens to carefully put it back outside. Apart from flies and mosquitoes that I don’t like, I don’t kill any animals. My father often took me hunting and I often asked him not to kill a rabbit or some other animal. I had fun with the dogs and my father grumbled a little saying that they were used for hunting, not for playing with. !”.

In St-Martin, Brigitte knows all the inhabitants and all the inhabitants know her. Sometimes I wish I could hide and be anonymous !” Aware of everything, she was the perfect candidate to become a local correspondent for L’Indépendant and has been writing regularly for more than ten years now. If she is starting to save a little, she has been at all the events in the village for a long time and she is very involved in local associations. There was the Authentiques from 1997 to 2004, where I participated in the organization. There were craftsmen’s markets, dog fairs, toro swimming pool, herds, bandas, a concert of hunting horn players… and then the party ! There is also the Ronde de Malepère, a rotating festival in the villages around our wines in the principle of Toques et Clochers. I was also in the Brotherhood of Malepère, with which we were going to meet the other brotherhoods of terroirs in a red velvet dress, wearing a hat and with our huge super heavy medal. !”.

Since its adolescence, the Limouxine does not miss its carnival. And if she no longer plays the Goudil too much to hunt passers-by, Brigitte still holds the rifle in front of the music with the Réménils and Monté Cristo. “I still love it so much, especially the first outing with the Meuniers at the start of the Carnival…”.

When the children were still young, the family made a few trips to Europe and although she really wanted to see Portugal, Brigitte did not really have the soul of a globetrotter. When retirement comes, she plans to settle in St-Pierre-la-Mer. “It’s not far, but it’s so exotic. When I leave for the weekend, as soon as I see the sea, I forget the files and the administrative procedures and I feel like I’ve left long time”.

Bonne alive, Brigitte likes to concoct good meals and pastries for her family and friends. When the question of a recipe arose, his daughter Cécile and a friend suggested the same, without hesitation, probably with the idea in mind that Brigitte might treat them to it again… Here is the recipe for the “salmon pie à la Brigitte”, to taste with a Côte de Malepère for example!

Recipe

Ingredients : 2 puff pastry, 2 cans of drained salmon, 4 eggs, 4 rusks, 3 shallots, 1 sprig of parsley. Salt and pepper.Preparation : Roll out 1 puff pastry in a pie pan. In a separate bowl, place the flesh of the salmon (remove the bones), accompany with the beaten eggs, crushed rusks, chopped shallots, parsley, salt and pepper. Mix well and garnish the pie. Cover this preparation with the second puff pastry, seal by wetting the edges. Make a hole in the center, square with the tip of a knife and brown with an egg yolk. Bake in a hot oven for about 30 minutes at 200°. You can prepare your pie in advance and reheat it when ready to serve.sauce (to put on or next to your slice of pie):2 dl fresh cream (liquid or semi-thick), lemon juice, salt and pepper. In a ramekin, mix the fresh cream and lemon juice, salt and pepper. You can accompany the pie with a salad.

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