Description
Ingredients
- Dough -- for 9 inch pie crust
- 1 1/2 lb Salmon -- cod, haddock or-mixture
- 2 tb Lemon juice
- 2 tb Butter
- 2 ea Pears -- peeled, cored & thinly-sliced
- 2 ea Apples -- peeled,cored & thinly-sliced
- 1 c White wine
- 2 tb Lemon juice
- 2 tb Brown sugar
- 5 ea Cubebs:* , thinly crushed
- 1/8 ts Cloves, ground
- 1/8 ts Nutmeg
- 1/4 ts Cinnamon
- 1/2 c Raisins
- 10 ea Prunes -- pitted & minced
- 6 ea Dates -- minced
- 6 ea Figs, dried -- minced
- 3 tb Red currant jelly -- or Damson
Directions
- The cubeb,an aromatic pepper commonly used in medieval times, can still be bought in many spice shops."
- Preheat the oven to 425F and bake the pie crust for 10 minutes. Let cool. Cut the fish into 1 1/2" chunks,salt lightly ands sprinkle with 2 tbsp lemon juice.
- Set aside.
- Melt the butter in a large, heavy skillet and toss the pear and apple slices in it until they are lightly coated.
- Combine the wine, lemon juice, brown sugar, spices and dried fruits, and add to the mixture in the skillet.
- Cover and simmer about 15 minutes or until the fruit is soft but still firm.
- Check the flavoring, and drain off excess liquid.
- Paint jelly on the pie crust. Combine fish chunks with
- fruit and place the mixture in the crust. Bake at 375F for 15-25 minutes, or until the fish flakes easily.
- Preheat the oven to 425F and bake the pie crust for 10 minutes. Let cool. Cut the fish into 1 1/2" chunks,
- salt lightly ands sprinkle with 2 tbsp lemon juice.
- Set aside. Melt the butter in a large, heavy skillet and toss the pear and apple slices in it until they are lightly coated. Combine the wine, lemon juice,
- brown sugar, spices and dried fruits, and add to the mixture in the skillet. Cover and simmer about 15 minutes or until the fruit is soft but still firm.
- Check the flavoring, and drain off excess liquid.
- Paint jelly on the pie crust. Combine fish chunks with
fruit and place the mixture in the crust. Bake at 375F for 15-25 minutes, or until the fish flakes easily.