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Fish Pie

Eat Wisconsin Fish / Fish Pie
Baked fish-shaped pie displayed with 3 citrus slices and greens.
Two fish-shaped pies on a baking tray in an oven.



  • 4 (6 oz.) fish portions (salmon, trout, other)
  • 2 sheets puff pastry (or 2 pie crusts)
  • 1 beaten egg white

Fish topper mix–

  • 3 tablespoons parsley (chopped)
  • 3 tablespoons chives (chopped)
  • 2 tablespoons dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • Other herbs and spices to taste (try dill, tarragon, lemon pepper, curry, etc.)

Veggie mix —

  • 1 cup diced carrots
  • 1 cup green beans or asparagus
  • 1/2 cup mushrooms, washed and sliced
  • 1/4 cup of diced onions
  • 2 cloves garlic
  • 1 tsp ginger
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 egg
  • 3 tablespoons of heavy cream
  • 1/4 cup Colby cheese
  • To taste salt and pepper


  • Thaw pastry (assuming it came from the freezer section of a grocery store).
  • In small bowl, make the fish topper by mixing together ingredients
  • Place fish on baking pan and coat with fish topper.
  • Bake at 400 F for 15 min or until it flakes (time depends on the thickness of the cut).
  • Sauté veggies in olive oil, starting with the carrots and ending with the mushrooms, onions and garlic.
  • Flake cooked fish into the veggie mixture.
  • Mix lemon, egg, cream, cheese, salt and pepper into veggie mixture.
  • Roll 1 sheet of pastry out on cookie sheet.
  • Spoon fish and veggie mix onto pastry.
  • Top with second pastry and seal edges with water. (Cut into fish shape if desired.)
  • Brush with beaten egg white. (Sprinkle with sesame seeds if desired.
  • Bake at 400 F for 20 minutes or until pastry has browned.