Fish For Friday

We had very pleasant afternoon today, thanks to Joan and Roland  for a lovely lunch, and again for the home baked bread.  I was very surprised, but I appreciate it so much.  Thank you both.  I am glad that I met new couple over there, Rosemary and David.  We had to leave early because of an appointment at 3 30.

During the Lent, a month before Easter, I am trying to share my fish recipes for Friday's cooking.
I cooked this pie a week ago, and it's delicious.  It is suitable for Autumn, the weather is not to cold, but pleasant.  This Fish pie is based on Russian cooking, Kulebyaka-the Russian fish pie.

A sliced of the Fish Pie

The ingredients of the pie

Baked Fish Pie Susy's Style for Two

Fish Pie Susy’s Style

Serves 2

Ingredients:

The Dough

220 g plain flour

100 g butter

1tablespoon sour cream

1 egg yolk

3 tablespoons water

 a pinch of salt

1 egg + 2 tablespoons milk, for the egg wash

The filling:

125 g fresh salmon, sliced

6 fresh large green prawns, cleaned and halved

½ cup cooked rice, chopped red tomatoes

lemon, mix herbs (chives, fennel, parsley)

1 soft boiled egg, chopped

olive oil

salt to taste

some water extra

Method

The dough

Rub the butter in the flour thoroughly

Add in the sour cream, egg yolk, water and the salt, then mix!

Knead it gently to make soft dough. Wrap in a cloth to rest.

The filling

Saute the salmon, and prawn until almost cooked! (do not over cook)

Add in the rice, chopped tomatoes, egg, herbs and the salt. (the mixture should be moist).  Cool aside.

 

The Pie

Roll the dough into a large square/rectangle, thinly.

Cut the dough into two, one is larger then the other.

Place the filling on to the large dough, spread evenly

Brush all the edges with the egg; then cover with the other dough

Press the dough with a fork to join the dough together.

Brush the pie with egg wash, bake in preheated hot oven 190 C for 22 minutes.

To Serve

Cut into two, and serve with mustard sauce and a salad.

Enjoy

Recipe by : Susy Hardjono




Non cooking day to day, after the beautiful Lunch of Joan's, I decided just serving a light supper.  End of week's meal; anything that I could find in our refrigerator.

Vegetable Ragout in choux pastry, quick Feta bread and spaghetti squash with Parmesan cheese