2 1/2 c Fish stock -Prepare fish stock as
1/3 c Flour -follows:
1 c Cleaned cooked shrimp 4 T Butter or margarine
1/2 c Prepared horseradish 1/4 c Cooked peas, drained
-(optional) 1 c Boiled walleye
-pastry for single crust
Place head and backbone of filleted walleye into kettle with 1 cup
diced celery, 1/3 cup thickly sliced carrots, 1 1/2 tsp salt and 3
cups cold water. Cover and simmer for 20 minutes. Strain. Pick out
and save celery and carrots for pie filling. Melt butter. Blend in
flour and add fish stock stirring until sauce thickens. Add cooked
carrots, celery, peas, shrimp and boiled fish. Stir in horseradish if
desired. Turn mixture into 9-inch pie pan and cover with pastry which
has been rolled about 1/8 in. thick. Crimp edges. Bake in hot oven
(450 degrees) for 20 to 25 minutes.
Yields
1 servings