Yield: 1 servings
|2½ cup||Fish stock|
|1 cup||Cleaned cooked shrimp|
|½ cup||Prepared horseradish (optional) pastry for single crust Prepare fish stock as follows:|
|4 tablespoons||Butter or margarine|
|¼ cup||Cooked peas, drained|
|1 cup||Boiled flounder|
Place backbone of filleted flounder into kettle with 1 cup diced celery, ⅓ cup thickly sliced carrots, 1½ 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 ⅛ in. thick. Crimp edges. Bake in hot oven (450 degrees) for 20 to 25 minutes.