Russian Fish Pie

Submitted by Chef Regina V. Smith

"This recipe is from the March 1986 issue of Gourmet Magazine."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 cups cooked rice
• 2 cups flaked cooked haddock or 2 cups other firm white fish
• 2 hard-boiled eggs, chopped
• 1 large sweet onion, sliced
• 1⁄2 cup unsalted butter, plus 1 tbsp
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1⁄2 teaspoon nutmeg, freshly ground
• 1⁄2 teaspoon salt
• 1 1⁄2 cups fresh white breadcrumbs

directions

1. Spread 1 cup of the rice over the bottom of a buttered 2 1/2 quart ovenproof casserole. Top the rice with 1 cup of the flaked fish. Top fish with one of the chopped eggs.
2. In a skillet, cook the onions in 2 tablespoons butter over a moderate heat until they are soft.
3. Arranged 1/2 of the cooked onion in a layer in the casserole. Season with salt and pepper.
4. Add in the remaining layers; rice, haddock, chopped egg, onion and season again with salt and pepper.
5. In a sauce pan melt the 4 tablespoons of butter over moderately low heat. Add the flour and cook the roux, whisking, for about 3 minutes. Remove the pan from the heat, whisk in the milk, scalded, in a stream, and simmer the mixture, stirring, for 3 minutes. Stir in the nutmeg and the 1/2 teaspoons salt.
6. Pour the sauce over the fish mixture, making holes with a knife to let it seep down into all of the layers.
7. In a small bowl, combine the breadcrumbs and the remaining 3 tablespoons butter, melted and mix together.
8. Sprinkle the bread crumbs over the fish mixture.
9. Bake the pie in a preheated 350 F oven for 40 to 45 minutes, or until the crumbs are golden and the pie is bubbling.