CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Dairy, Eggs |
|
Fish, Main dish |
10 |
Servings |
INGREDIENTS
5 |
c |
All-purpose flour |
1/2 |
t |
Salt |
1 |
c |
Butter flavored Crisco |
3/4 |
c |
Ice cold water |
2 |
T |
Margarine |
1 |
|
Onion, chopped |
3/4 |
c |
Converted rice |
1/2 |
c |
Chopped parsley |
31 |
oz |
Canned red salmon, drained |
|
|
reserve liquid |
2 |
T |
Margarine |
2 |
T |
Flour |
|
|
Evaporated milk* |
|
|
mix with salmon liquid |
|
|
to make 1-1/2 cups total |
8 |
oz |
Cooked small shrimp |
1/2 |
t |
Dill weed |
1/4 |
t |
Johnny's season salt |
1 |
|
Egg, beaten |
|
|
Green olive slice, for eye |
1 |
|
Lemon |
|
|
Parsley |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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