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| Herbed Seafood Pie
1 pound of fish fillets (ocean perch, haddock, or cod)
1 cup of water
1/8 teaspoon of salt
1 teaspoon of dried tarragon
1 teaspoon of dried chervil
4 tablespoons of butter or margarine
2 1/2 tablespoons of celery, minced
2 1/2 tablespoons of onion, minced
4 tablespoons of all-purpose flour
2 cups of half-and-half cream
1/4 teaspoon of dry mustard
1 tablespoon of pimiento, chopped
pastry for two-crust (9-inch) pie, unbaked
In a skillet, place fish fillets, water, salt. tarragon, and chervil. Bring water to a boil; reduce heat; cover and simmer 7 minutes. Gently remove fish; drain; cool and flake; set aside. Sauté celery and onion in butter ; stir in flour; add half-and-half and dry mustard. Cook until thickened. Remove from heat; stir in flaked fish and pimiento, Spoon mixture into pastry-lined 9-inch pie pan; cover with top crust; seal and flute edges. Cut steam vent in top crust. Bake at 375ºF. for 35 to 40 minutes for a golden top. Before cutting, allow pie to rest for 15 minutes. Serves 4.
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Dips & Sauces Cookbooks
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