Christine's smoky fish slab pie with a caramelized onion crust from Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies (page 137) by Cathy Barrow

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  • anya_sf on November 18, 2019

    I made 1/2 recipe using the all-butter crust. Note that the recipe indicates that nothing about this pie can be made ahead, but the crust needs to be. The cod took 25 minutes to poach in the oven. For the sauce, I used a local cheese that tastes like a cross between cheddar and Swiss. There was a lot of filling, so make sure your bottom crust has plenty of extra on all sides - mine was lacking and I got a bit of leakage. Fortunately, I'd placed parchment under the pan. The sauce also bubbled up through the cutouts, which made the pie pretty ugly, and also made it need an extra 10 minutes in the oven. The pie was absolutely delicious - I loved the combination of shrimp, mild white fish, and smoked salmon - and very rich, so I'm glad I only made half.

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