Paschet Eze Rakov

Crayfish Pie

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 3 dozen crayfish (Dublin Bay prawns)
  • lbs. of white uncooked fish, breadcrumbs
  • 1 chopped onion, a few tablespoons of cooked peas, sour cream, slices of lemon, puff pastry, salt and pepper.


Mince the white fish and mix with the chopped onion a handful or two of breadcrumbs, and season with salt and pepper. Moisten with a little sour cream. Butter a pie dish and fill with alternate layers of minced fish, the shelled crayfish with the meat from the claws as well, and the cooked peas. The last layer should be of minced fish. Cover with a layer of puff pastry, leaving a small opening in the centre of the pie, and brush over with yolk of egg. Bake in a moderate oven for about 35 to 40 minutes till the pie is brown. A few minutes before serving pour into the pie a little sauce made with 1 tablespoon of flour blended. with tablespoons of crayfish butter (made by pounding the crayfish shells in a mortar with the butter and then rubbing through a sieve), 1 pint of fish stock and lastly a little sour cream. The remainder of the sauce is served separately and slices of lemon are added to it.