MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The John Dory
Categories: Appetisers, Seafood, Vegetables, Pastry, Herbs
Yield: 38 Servings

1 1/2 lb Ocean perch, whiting, or
- other fish filets
1 1/2 ts Salt
Hot water
1/4 c Butter or oil
2 c Chopped celery
1 c Chopped onion
1 c Shredded raw potato
10 oz Can diced tomatoes; w/juices
1 ts Dried oregano
1/4 ts Ground pepper
1/4 c Grated Romano cheese

MMMMM---------------------------CRUST--------------------------------
6 tb Lard or shortening
6 c Self-rising flour
2 c Cold water; as needed

Cut lard and flour together. Add cold waters as needed
to make a stiff dough.

Thaw fish if frozen. Combine fish and 3/4 ts salt in a
deep skillet or Dutch oven. Add hot water to cover.
Simmer about 10 minutes or until fish flakes easily
when tested with a fork. Drain fish and chill. Skin the
filets and flake them.

Heat butter in skillet; add celery and onion and cook
until almost tender, 7 to 10 minutes. Add potatoes and
cook 5 minutes. Add tomatoes, oregano, remaining 3/4 ts
salt and pepper. Cook slowly, stirring constantly, about
ten minutes. Chill. Fold in flaked fish and cheese.

Prepare crust while fish mixture chills. Divide dough in
4 equal portions. Roll one portion at a time on a
lightly floured surface, rolling crust very very thin.
Cut dough into 4 1/2" to 5" squares.

Place 2 tb of fish mixture slightly to one side of
center on each square. Moisten edges of squares with
water; fold in half and seal edges with the tines of a
fork dipped in flour.

Fry in 375ºF/190ºC oil 2 minutes or until well-browned,
turning once. Drain on paper. Serve hot or cold.

Makes 36 to 40 pieces

RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester & The Cape Ann League of Women Voters

Uncle Dirty Dave's Archives

MMMMM

... Even without beer goggles poutine is tough to turn away.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)