Fish with Pie Crust
- Pastry crust
- 2 cups cold, boiled white fish, flaked
- Salt
- Pepper
- Drawn butter sauce (see Drawn Butter Sauce recipe) or white sauce (see White Sauce for Creamed Meats, Fish, Vegetables & Toast recipe)
- Hard boiled eggs, thinly sliced
- Buttered breadcrumbs
Line a baking tin with a good pastry crust and bake it.
Remove all the bones and skin from the boiled fish and flake it. Season with pepper and salt, as needed. Make quite moist with drawn butter sauce or white sauce, reserving enough sauce to cacross the top.
Spread the mixture on the baked crust. Cover with a layer of thin slices of hard boiled eggs. Season with pepper and salt. Pour over the remaining sauce. Sprinkle with buttered crumbs and brown in a hot oven at 400°F.
Remove all the bones and skin from the boiled fish and flake it. Season with pepper and salt, as needed. Make quite moist with drawn butter sauce or white sauce, reserving enough sauce to cacross the top.
Spread the mixture on the baked crust. Cover with a layer of thin slices of hard boiled eggs. Season with pepper and salt. Pour over the remaining sauce. Sprinkle with buttered crumbs and brown in a hot oven at 400°F.
Submitted by Feb 20, 2010
15 min
30 min
45 min