Fish In A Fish

* Exported from MasterCook *

FISH IN A FISH

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fish Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PASTRY-----
5 c All-purpose flour
1/2 ts Salt
1 c Butter flavored Crisco
3/4 c Ice cold water
-----FILLING-----
2 tb Margarine
1 md Onion -- chopped
3/4 c Converted rice
1/2 c Chopped parsley
31 oz Canned red salmon -- drained
-- (reserve liquid)
-----SAUCE-----
2 tb Margarine
2 tb Flour
Evaporated milk*
-(mix with salmon liquid
-to make 1-1/2 cups total)
8 oz Cooked small shrimp
1/2 ts Dill weed
1/4 ts Johnny's season salt
-----ASSEMBLY-----
1 Egg -- beaten
Green olive slice -- for eye
1 Lemon
Parsley

Pastry: Toss flour with spoon and lightly measure
leveling off each cup. Combine flour and salt in large
bowl. With pastry blender cut in shortening to size of
small peas. Add cold water, tossing with a fork until
pastry clings together. Press firmly into a ball and
divide in half. Filling: In 2 qt. saucepan, melt
margarine and saute onion until clear. Add rice,
stirring to coat. Add 11/2 cup water, cover and steam
over low heat until tender, about 20 minutes. Stir in
parsley, cool, cover and chill. Remove backbone and
skin from canned salmon and break into large flakes.

Sauce: Make a roux with margarine and flour. Stir in
liquid and cook over medium heat stirring constantly
until thickened. Stir in dill weed, season salt and
shrimp. Cool.

To assemble: Draw a fish shape on light cardboard to
fit diagonally on a large baking sheet. Roll out
pastry and cut out fish shape. Place on sheet. Spread
rice mixture over pastry within 1" of edge. Arrange
fish over rice. Spoon sauce over salmon. Roll out
remaining pastry to cover and gently place over fish.
Moisten edge with ice water and press top crust to
seal. Cut excess pastry from around edge. Create fish
scales by pressing with fork. Using a knife, cut in
slit for mouth and x for eye. With scissors, make rows
of snips 1" apart along back toward tail. Brush with
beaten egg. Bake at 425 for 15 minutes, then at 375
for 40-45 minutes until golden brown. Slide off end of
tray onto serving platter. (May need to cool slightly
to firm crust before moving.) Garnish with lemon slice
twists and parsley and place green olive slice for
eye. Serves 10-12.

Carol, Anchorage, Alaska

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
Marketing Institute Meal-Master compatible recipe
format courtesy of Karen Mintzias



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