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LOCATION: Recipes >> Fish >> Fish En Croute

Print this Recipe    Fish En Croute

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. (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.

Basic Pie Crust Dough

2 C flour
2/3 C shortening (can be all butter, half butter/half lard, Crisco, etc.)
1/2 tsp. salt
3 T water

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.


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