Russian Fish Pie from TM21 Book

[Amy :-)]

Russian Fish Pie

Ingredients:
500g filleted fish (I used 600g and it was fine)
Lemon juice, to taste
220g milk
330g water
60g butter
40g flour
Fresh parsley (coriander might also be nice. In saying that, I used dried dill)
Salt and pepper, to taste
Pinch nutmeg
230g TM rough puff pastry (I just used sheets from the freezer because I needed to use them up)
Beaten egg to glaze

Method:
1. Remove any remaining skin or bones from fish fillets. Cut into chunks and place in steamer basket with a squeeze of lemon juice.
2. Add milk and water to TM bowl and insert steamer basket. Heat for 10 minutes/100 degrees/speed 4. Remove steamer basket and reserve fish.
3. Tip resulting fish stock into another jug and weigh 400g back into TM bowl. Add more milk to make up weight if necessary.
4. Insert butterfly and add butter, parsley, flour, salt, pepper and nutmeg to TM bowl. Heat for 4 minutes/100 degrees/speed 3.
5. Remove butterfly, adjust seasoning, and add fish to the sauce in TM bowl. Mix for 10 seconds/speed 1.
6. Preheat oven to 220 degrees and line trays with baking paper.
7. If using TM pastry, roll out into a 30cm square, place fish mixture in middle and bring corners up and seal with water.
8. If using bought pastry sheets, place a couple of spoonfuls of fish mixture into the middle of each sheet and bring corners up to seal with water. You should get four pies from this method.
9. Either way, brush outside of pastry with egg and bake for 30-40 minutes or until golden.

I made four large pies using the bought pastry sheets. Each of the pies I made could probably serve two people.

[VieveMS]

Thank you Amy.  I will make this sometime this week as it looks delicious.

[Amy :-)]

Thank you Vieve, its my pleasure. I hope you enjoy it

[judydawn]

Sounds nice Amy.  I'd probably replace some of the liquid with white wine 

[VieveMS]

Amy, what kind of fish did you use?

[Amy :-)]

Sounds nice Amy.  I'd probably replace some of the liquid with white wine 

That sounds like a good idea Judy I also though about chopping and sauteeing a leek or onion before adding the stock back into the thermie to make the sauce

Amy, what kind of fish did you use?

I usually use snapper Vieve. You could also use kingfish or even shark

[VieveMS]

Thanks Amy.

[astarra]

This sounds so yum Amy, thanx for posting. We need to eat more fish! 

[Amy :-)]

Thanks astarra, its nice with tomato sauce too

[goldfish]

This looks great, Amy - thanks for taking the time to post the recipe,  Yep - you're right - nothing like the Russian Salmon Pie in the Travelling with TMX!!

[obbie]

looks good Amy, where did you get the TM21 book.

[Amy :-)]

I can't remember Robyn, it was ages ago when we had the TM21. I just kept all the recipes. So I've got loads more that I can post if that doesn't bother anyone