Fish in a Fish
Yield
6 servingsPrep
30 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 5 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
vegetable shortening
|
*
|
| ¾ | cup |
water
cold |
|
| Filling | |||
| 2 | tablespoons |
margarine
|
|
| 1 | medium |
onions
chopped |
|
| ¾ | cup |
rice, converted
|
* |
| ½ | cup |
parsley leaves
chopped |
|
| 31 | ounces |
salmon
|
|
| Sauce | |||
| 2 | tablespoons |
margarine
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 8 | ounces |
shrimp
cooked |
|
| ½ | teaspoon |
dill weed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 1.2 | l |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 177 | ml |
water
cold |
|
| Filling | |||
| 3E+1 | ml |
margarine
|
|
| 1 | medium |
onions
chopped |
|
| 177 | ml |
rice, converted
|
* |
| 118 | ml |
parsley leaves
chopped |
|
| 895.9 | ml/g |
salmon
|
|
| Sauce | |||
| 3E+1 | ml |
margarine
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 231.2 | ml/g |
shrimp
cooked |
|
| 2.5 | ml |
dill weed
|
|
Directions
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 sauté onion until clear.
Add rice, stirring to coat.
Add 1½ 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.
