Russian Fish Pie

Method

Roll out the puff pastry sheet first so it has time to settle to the size and shape of your dish (I use my largest lasagne dish for this).

In a large frying pan, soften the onion in a little olive oil, then add the mushrooms and cook gently.

Meanwhile, boil the rice as you would normally and if your eggs aren’t ready, boil them now.

When the mushrooms are softened, mix the tin of tomatoes into the pan and let the mix cook very gently.

Poach your fish now, simmering in just enough water to cover it. 5 minutes might well be enough time.

I know there are lots of pans on the stove at this point, but when everything is ready, you can assemble the pie: flake the cooked fish and spread over the base of your baking dish, add the rice, chopped boiled eggs, then the tomato and mushroom mixture, the prawns and the chopped parsley.

Now you can lay your pastry over the top of the pie and cook it for 30 to 40 minutes in a hot oven (at whatever temperature is recommended for your pastry)

At this point, you can clear away all those other pans and you just have the one dish plus any side vegetables or salad to put on to the table.

If it works well every time for me, it will for anyone!

Happy Easter from Mrs Trewhitless (who would greatly welcome any of your fishy ideas out there)!

It was really interesting to read Avril Feltham’s variation on the Russian fish pie recipe in her letter last month, and I do want to try it out soon, with her mashed potato topping. Many thanks to Avril for writing in. I guess several of you will have interesting ideas of what to cook up with our locally produced liver and pork, so please make a little time to write in to Mrs Trewhitless via the Whistler and share your recipes.

Meanwhile, bon appetit!

Mrs Trewhitless