Wednesday, September 18, 2013

Leftover Fish Recipe

We have discovered what to do with leftover fish in our house:  make Finnish Fish Pie from the "The Great Scandinavian Baking Book" by Beatrice Ojakangas
 
 
 
Crust:
2 cups all-purpose flour
1/2 tsp salt
3/4 cup butter
3/4 cup cooked, mashed potatoes or 3/4 cup instant mashed potatoes and 3/4 cup water
 
Filling:
4 hard-cooked eggs, chopped
1 cup cooked rice
1 pound filleted fresh herring or smelts, or codfish or haddock fillets
1 1/2 tsp salt
1/2 tsp white pepper
2 Tbsp chopped fresh or dried dill weed
1/2 cup heavy cream
1 egg, beaten
 
Glaze
1 egg, beaten
 
Sauce
1/2 cup melted butter
1/4 cup chopped fresh dill or 2 Tbsp. dried dill weed
2 Tbsp fresh lemon juice
 
 
Measure the flour, baking powder, and salt into a mixing bowl or work bowl of food processor with te steel blade in place.  With a pastry blender or fork, or using on/off pulses on the food processor, bend in the butter until the mixture resembles coarse crumbs.  Gently mix in the cream; gather the dough together into a ball; wrap and refrigerate 30 minutes.
 
Preheat the broiler and place the salmon on a baking sheet covered with foil.  Broil 5 inches from the source of heat for 5 minutes on each side, brushing both sides with the melted butter.  Cool.  Carefully cut the fish into 1/2 inch slices.
 
Mix the remaining butter with the rice; season with salt and fresh dill.
 
 
Cover a baking sheet with parchment paper.  On a lightly floured board, roll out the dough to a rectangle and trim to measure 12x16 inches.  Place on baking sheet.  Spread half the rice mixture down a 3-inch-wide strip the length of the pastry.  Top rice with fish slices.  Top fish with the remaining rice.  Lift pastry up over the filling, moisten the edges, and seal.  Turn over so that seam side is down.
 
Mix the egg and water to make a glaze and brush pastry with the mixture.  Decorate with the pastry trimmings cut into shapes and pierce pie with a fork to make steam vents.
 
Preheat oven to 400 degrees F.  Bake for 25 to 30 minutes or until golden.  Serve slices with a sauce made by mixing the melted butter, lemon juice, and fresh dill.

4 comments:

Bartokhound said...

This recipe looks delish. I must say, though, that the best picture you've EVER had on this blog is this picture of Olivia with this fish. I LOVE it! Makes me think of Jimmy Houston - the fisherman who has a fishing show and always kisses the fish he catches. :-) Except Olivia is MUCH cuter!

Love,

Jayla

LISA said...

Fish soup would be really good too. Looking forward to shorter days, cooler evenings and soup, yes indeed. The temperature will have to drop more than 15 degrees before soup happens, that's at least 6 weeks away. Until then...taco salad for supper!

The Hibbard Family said...

Love the picture of Olivia and the fish! That's priceless!

Anonymous said...

Is that the book you got at Ingebretsen's in Minneapolis? LOVE that picture of Olivia smooching at the fish! Love, Liss