Cooking For 1966 AMERICAN FISH PIE

Press, Volume CVI, Issue 31150, 29 August 1966, Page 2

Cooking For 1966 AMERICAN FISH PIE

IBy

CELIA TIMMS]

If you are looking for something which will impress and surprise the family, and also a new and different way of serving fish, try this Americanstyle Fish Pie.

Ingredients: 1 8-9-inch baked shortcrust pastry shell. 11b smoked fish. 2 tablespoons butter. i cup sliced onion. 1 cup chopped red pepper. 2 tablespoons cornflour. 1 cup tomato juice. 1 dessertspoon each of vinegar, Worcestershire sauce, chopped parsley. 1 Soz can of cream-style sweetcorn. 4 Or more eggs, according to number of persons. Pepper and salt.

Extra tablespoon cornflour.

Method.—Place the fish in a saucepan of cold water, bring to the boil and drain. Cover with fresh water, bring to boil again, and simmer until soft. Drain. Remove any dark skin and bones and break into flakes. Heat the butter in a pan, add onion and red pepper. Cook until soft and lightly coloured. Add cornflour, stirring until well mixed, then pour in the tomato juice gradually, add the Worcestershire sauce, vinegar and cook over low heat, stirring constantly until thickened. Remove from heat, add parsley and sweetcorn and season to taste with pepper and salt. Arrange the flaked fish in the pastry case. Then pour on the corn mixture. Beat eggwhites stiffly with a pinch of salt then fold in the extra tablespoonful of cornflour. Pile on top of mixture in pastry case. Make depressions with the back of a spoon in the meringue and carefully slip an egg-yolk into each without breaking it. Bake in a moderate oven (350 degrees) until the egg-yolks are set and the meringue lightly coloured. Sprinkle with finely chopped parsley or chives.