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Name: Fish in a Fish
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 31 oz Canned red salmon; drained; Green olive slice; for eye; 3/4 c Converted rice; 1 Lemon; 3/4 c Ice cold water; 8 oz Cooked small shrimp; 1/2 ts Dill weed; 1/2 ts Salt; 1 md Onion chopped; 1 Egg beaten; 5 c All-purpose flour; 2 tb Flour; 1 c Butter flavored Crisco; 2 tb Margarine; 2 tb Margarine; Evaporated milk*; 1/2 c Chopped parsley; Parsley

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INGREDIENTS

31 oz Canned red salmon; drained
Green olive slice; for eye
3/4 c Converted rice
1 Lemon
3/4 c Ice cold water
8 oz Cooked small shrimp
PASTRY
1/2 ts Dill weed
1/2 ts Salt
1 md Onion ; chopped
1 Egg ; beaten
5 c All-purpose flour
2 tb Flour
1 c Butter flavored Crisco
2 tb Margarine
(reserve liquid)
2 tb Margarine
Evaporated milk*
ASSEMBLY
FILLING
SAUCE
1/2 c Chopped parsley
Parsley

Servings

INSTRUCTIONS

Pastry: Toss flour with spoon and lightly measure leveling off each cup. Combine flour and salt in large bowl. With pastry blender cut in shortening to size of small peas. Add cold water, tossing with a fork until pastry clings together. Press firmly into a ball and divide in half. Filling: In 2 qt. saucepan, melt margarine and saute onion until clear. Add rice, stirring to coat. Add 11/2 cup water, cover and steam over low heat until tender, about 20 minutes. Stir in parsley, cool, cover and chill. Remove backbone and skin from canned salmon and break into large flakes. Sauce: Make a roux with margarine and flour. Stir in liquid and cook over medium heat stirring constantly until thickened. Stir in dill weed, season salt and shrimp. Cool. To assemble: Draw a fish shape on light cardboard to fit diagonally on a large baking sheet. Roll out pastry and cut out fish shape. Place on sheet. Spread rice mixture over pastry within 1" of edge. Arrange fish over rice. Spoon sauce over salmon. Roll out remaining pastry to cover and gently place over fish. Moisten edge with ice water and press top crust to seal. Cut excess pastry from around edge. Create fish scales by pressing with fork. Using a knife, cut in slit for mouth and x for eye. With scissors, make rows of snips 1" apart along back toward tail. Brush with beaten egg. Bake at 425 for 15 minutes, then at 375 for 40-45 minutes until golden brown. Slide off end of tray onto serving platter. (May need to cool slightly to firm crust before moving.) Garnish with lemon slice twists and parsley and place green olive slice for eye. Serves 10-12. Carol, Anchorage, Alaska Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

NOTES

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Fish in a Fish

31 oz Canned red salmon; drained
 Green olive slice; for eye
3/4 c Converted rice
1 Lemon
3/4 c Ice cold water
8 oz Cooked small shrimp
 PASTRY
1/2 ts Dill weed
1/2 ts Salt
1 md Onion chopped
1 Egg beaten
5 c All-purpose flour
2 tb Flour
1 c Butter flavored Crisco
2 tb Margarine
 (reserve liquid)
2 tb Margarine
 Evaporated milk*
 ASSEMBLY
 FILLING
 SAUCE
1/2 c Chopped parsley
 Parsley

Pastry: Toss flour with spoon and lightly measure leveling off each cup.  Combine flour and salt in large bowl. With pastry blender cut in shortening  to size of small peas. Add cold water, tossing with a fork until pastry  clings together. Press firmly into a ball and divide in half. Filling: In 2  qt. saucepan, melt margarine and saute onion until clear. Add rice,  stirring to coat. Add 11/2 cup water, cover and steam over low heat until  tender, about 20 minutes. Stir in parsley, cool, cover and chill. Remove  backbone and skin from canned salmon and break into large flakes.    Sauce: Make a roux with margarine and flour. Stir in liquid and cook over  medium heat stirring constantly until thickened. Stir in dill weed, season  salt and shrimp. Cool.    To assemble: Draw a fish shape on light cardboard to fit diagonally on a  large baking sheet. Roll out pastry and cut out fish shape. Place on sheet.  Spread rice mixture over pastry within 1" of edge. Arrange fish over rice.  Spoon sauce over salmon. Roll out remaining pastry to cover and gently  place over fish. Moisten edge with ice water and press top crust to seal.  Cut excess pastry from around edge. Create fish scales by pressing with  fork. Using a knife, cut in slit for mouth and x for eye. With scissors,  make rows of snips 1" apart along back toward tail. Brush with beaten egg.  Bake at 425 for 15 minutes, then at 375 for 40-45 minutes until golden  brown. Slide off end of tray onto serving platter. (May need to cool  slightly to firm crust before moving.) Garnish with lemon slice twists and  parsley and place green olive slice for eye. Serves 10-12.    Carol, Anchorage, Alaska    Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska  Seafood Marketing Institute Meal-Master compatible recipe format courtesy  of Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (279g)
Recipe Makes: 10 Servings

Calories: 569
Calories from Fat: 278 (49%)

Amt Per Serving		% DV

	Total Fat 30.8g	41 %
	Saturated Fat 10.3g	51 %
	Monounsaturated Fat 13.8g
	Polyunsanturated Fat 5.3g
Cholesterol 32.6mg		10 %
Sodium 910.5mg		31 %
Potassium 160.9mg		4 %
Total Carbohydrate 63.9g		19 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 61.3g
Protein 8.5g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 569

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