Recipe - Fish Baked In Pastry

BASIC PIE CRUST DOUGH
2 cup Flour
2/3 cup Shortening (can be all
butter; half butter/half
lard; crisco; etc.)
One half teaspoon Salt; about
3 tablespoon Water; about

From: gisselbr@husc8.harvard.edu (Stephen Gisselbrecht)

Date: 2 Sep 93 11:04:43 EDT
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. In your case,
I would try temperatures between 450 and 475 degrees F. (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 as hell.

For the dough, I've always just used the "Basic Pie Crust" from the Joy of
CookingI use it for lots of things, sweet and savorywith maybe a little
rosemary, thyme, basil, or dill stirred in with the flour and salt. Just
in case you don't have the JOC:

Basic Pie Crust Dough: (all honor and credit to the Joy of Cooking) 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 peasized 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 2crust 9 inch pie, or two single crust
pies, or six entree turnovers, or twelve dessert turnovers.

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/FISH

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