Courtesy of RecipeSource.com
dough for 9 inch pie crust
1-1/2 lb. salmon, cod, haddock or a mixture
2 tablespoons lemon juice
2 tablespoons butter
2 ea pears, peeled, cored & thinly sliced
2 ea apples, peeled, cored & thinly sliced
1 cup white wine
2 tablespoons lemon juice
2 tablespoons brown sugar
5 ea cubebs:*, thinly crushed
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup raisins
10 ea prunes, pitted & minced
6 ea dates, minced
6 ea figs, dried, minced
3 tablespoon red currant jelly or Damson
*”The cubeb, is an aromatic pepper commonly used in medieval times, can still be bought in many spice shops.–may be omitted
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 tablespoons 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.
