Fish on Friday by Brian Fagan

Author:Brian Fagan
Language: eng
Format: epub
Publisher: Basic Books
Published: 2015-05-21T16:00:00+00:00

Lenten Fish Pie

Pastry for a 10-inch/25-cm deep-dish double-crust pie

2 lb/1 kg flaked cooked white fish fillet. (We used tuna, poached with the skin

on in roasted vegetable stock, the juice of 1 lemon, 4 oz/125 ml white wine,

salt and pepper, until barely cooked.)

4 oz/125 ml raisins

6-8 dried prunes

6 dried figs

6 dried dates

4 oz/125 g pinenuts

8 oz/250 ml white wine

1 oz/30 ml olive oil

⅓ oz/10 g gingeroz/5 g cinnamon

Pinch/2 g nutmeg

Pinch/2 g cloves

8 oz/250 ml white sugar

Flake the cooked fillet and if there is skin, remove it. Wash fruit; cut the prunes, figs, and dates into small pieces. Place fruit, nuts, wine, and oil in a nonreactive cooking pot. Heat gently.

Combine spices and sugar and stir into the fruit. Simmer over low heat until sugar is dissolved. Gently mix in fish and place mixture into prepared pie shell.

Precook the bottom crust for about 5 minutes before putting in the filling. Cover with upper crust and make slashes for vents.

Bake at 425F/220C for 10 minutes. Then reduce heat to 375F/190C and bake until crust is golden brown, about 20 to 25 minutes.

Adapted from Chiquart’s Du fait de cuisine.

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