Orange Almond Trout
1 pound trout, salmon or other medium firm fish filets, about 3/4 inch thick
1/4 cup butter
1/4 cup sliced almonds
1 medium onion, sliced
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/8 tsp. pepper
2 oranges, peeled and sectioned
Cut fish into 4 serving pieces. Melt butter in 10-inch skillet over medium heat. Add onions and almonds, stirring occasionally, until onion is tender. Remove onions and almonds with slotted spoon and keep warm.
Mix flour, salt, paprika and pepper. Coat fish with flour mixture. Cook fish in same skillet over medium heat 6-10 minutes, turning once until fish is brown and flakes easily with a fork. Top fish with almonds and onions. garnish with orange sections.
Peach and Blueberry Pie Pastry
2 cups flour
1/2 tsp. salt
2 tsp. sugar
10 Tbsp. (1 1/4 sticks) cold butter
1 egg yolk
1/4 cup or more ice water
2 Tbsp. milk, for glazing
Filling
3 cups peeled, pitted and sliced peaches
2 cups fresh blueberries
3/4 cup sugar
2 Tbsp. fresh lemon juice
1/3 cup all-purpose flour
1/8 tsp. grated nutmeg
2 Tbsp. butter, cut into pea-size pieces
Sift flour, salt and sugar into a bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients as quickly as possible until mixture resembles coarse corn meal.
Mix the egg yolk with the ice water and sprinkle over flour mixture. Combine with a fork until the dough holds together. If dough is too crumbly, add a bit more ice water, 1 Tbsp. at a time. Gather the dough into a ball and flatten into a disc. Wrap in wax paper and refrigerate at least 20 minutes.
Roll out 2/3 of the dough between 2 sheets of wax paper to a thickness of about 1/8 inch and about 11 inches round. Place dough in a 9-inch pie pan. Trim dough leaving a 1/2 overhang Fold overhang under to form the edge. Using a fork, press the edge to the rim of the pie pan.
Gather the trimmings and remaining dough into a ball and roll out to a thickness of about 1/4 inch. Using a pastry wheel or sharp knife, cut strips 1/2” wide. Refrigerate pie shell and strips for 20 minutes.
Preheat oven to 400 degrees.
Line pie shell with wax paper or parchment and fill with dried beans. Bake until pie shell is just set, 7-10 minutes. Remove from oven and carefully lift out the paper and beans. Prick the bottom of pie shell all over with a fork, then return to oven and bake 5 minutes more. Let pie shell cool slightly before filling. Leave oven on. In a mixing bowl, combine peach slices with the blueberries, sugar, lemon juice, flour and nutmeg. Spoon fruit mixture evenly in the pie shell. Dot with pieces of butter.
Weave a lattice top with the chilled pastry strips, pressing the ends to the baked pie-shell edge. Brush lattice strips with milk. Bake pie 15 minutes. Reduce heat to 350 degrees, and continue baking until the filling is tender and bubbling and pastry lattice is golden, about 30 minutes. If pastry browns too quickly, cover loosely with foil.
Serve pie warm or room temperature. Serves 8
