Russian Fish Pie

Name: Russian Fish Pie
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

10 ingredients

9 steps

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.