INGREDIENTS

INSTRUCTIONS

PASTRY
FILLING
SAUCE
ASSEMBLY
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

A Message from our Provider:

“Romans 1:20 – God doesn’t believe in atheists.”