INGREDIENTS

INSTRUCTIONS

From: gisselbr@husc8.harvard.edu (Stephen Gisselbrecht)  Date: 2 Sep 93
11:04:43 EDT My favorite fish preparation is to brush  it down
thoroughly with olive oil, sprinkle with dried herbs and/or  finely
chopped garlic, and wrap it up in pie crust dough. I use  steaks for
this, with all skin and bones carefully removed.  You bake  them until
the crust is golden, and the baking temperature you use  will determine
the doneness of the fish. In your case, I would try  temperatures
between 450 and 475 degrees F. (The hotter the oven, the  less done the
fish will be when the crust is ready.) The pastry shell  keeps the meat
nice and moist, and it's impressive as hell.  For the dough, I've
always just used the "Basic Pie Crust" from the  Joy of Cooking--I use
it for lots of things, sweet and savory--with  maybe a little rosemary,
thyme, basil, or dill stirred in with the  flour and salt. Just in case
you don't have the JOC:  Basic Pie Crust Dough: (all honor and credit
to the Joy of Cooking)--  Stir together flour and salt with a fork.
Use more salt if the  filling will be savory and/or if your shortening
is unsalted.  You  can add a little sugar if the filling will be sweet
(a couple of  tablespoons). Cut half the shortening into the flour,
then rub in  between your fingers until the mixture has about the
texture of  cornmeal. Then cut in the remaining shortening, leaving it
in roughly  pea-sized lumps. (These form the "flakes" when rolled out.)
Add just  enough cold water to make the dough come together, chill
until  somewhat stiff, then roll out on a liberally floured board.
This  makes enough for a 2-crust 9 inch pie, or two single crust pies,
or  six entree turnovers, or twelve dessert turnovers.
REC.FOOD.RECIPES ARCHIVES  /FISH  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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