Shaker Fish Pie Recipe
Ingredients
| Fish | 1 pound, frozen | |
| 1 unbaked 9-inch pastry shell | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Butter | 3 Tablespoon | |
| Snipped parsley | 1 Tablespoon | |
| Dried marjoram | 1/2 Teaspoon, crushed | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Light cream | 1 Cup (16 tbs) | |
| 1/3 cup fine dry bread crumbs | ||
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
Thaw frozen fish.
Cook fish in boiling salted water to cover till fish flakes easily when tested with a fork.
Remove fish.
Bake pastry shell at 450° for 5 minutes (do not prick pastry).
Remove from oven and set aside.
Reduce the oven temperature to 325°.
Meanwhile, cook onion and celery in 3 tablespoons butter till tender but not brown.
Stir in parsley and marjoram.
Blend in flour, salt, and pepper.
Add cream all at once.
Cook and stir till the mixture is thickened and bubbly.
Remove from heat; stir in the cooked fish.
Pour the fish mixture into the partially baked pastry shell.
Sprinkle with a mixture of bread crumbs and 2 tablespoons melted butter.
Bake at 325° for 30 to 35 minutes.
Let stand 5 minutes before serving.
Cook fish in boiling salted water to cover till fish flakes easily when tested with a fork.
Remove fish.
Bake pastry shell at 450° for 5 minutes (do not prick pastry).
Remove from oven and set aside.
Reduce the oven temperature to 325°.
Meanwhile, cook onion and celery in 3 tablespoons butter till tender but not brown.
Stir in parsley and marjoram.
Blend in flour, salt, and pepper.
Add cream all at once.
Cook and stir till the mixture is thickened and bubbly.
Remove from heat; stir in the cooked fish.
Pour the fish mixture into the partially baked pastry shell.
Sprinkle with a mixture of bread crumbs and 2 tablespoons melted butter.
Bake at 325° for 30 to 35 minutes.
Let stand 5 minutes before serving.
Chef
