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Over the Border Leftover Fish

© Louis Bignami

Baked or sauted fish is so wonderful that we always cook more than we can eat as leftovers can be even better and, if you freeze the leftover fish for a month or so, make up into easy dishes.

Enchiladas come from a Matazlan dish enjoyed in my salad days. Cornish fish pasties were discovered on the English coast and perfected when we lived in Grass Valley, California where Cornish hardrock miners would warm them on their lamps.

ENCHILADA PESCA

4 cups cooked flaked fish 2 10-ounce cans enchilada sauce 2 10-ounce cans red chili sauce 2 medium-size onion, chopped 3 large hard-cooked eggs 2 cups Cheddar cheese, grated 2 cup Monterey Jack cheese, grated 6-ounce can of pitted black olives 4-ounce can of green chilies, diced 1 dozen flour tortillas -- corn or flour

Bring one can each of enchilada and chili sauce to a boil. Cover chopped onions with water, boil 3 minutes and drain. Chop hard-cooked eggs, mix grated cheeses, drain olives and chilies and the fish and onions and place each in a separate dish. Reserve 1/2 cup cheese and a few olives for topping. Butter a 9 x 13-inch baking dish.

Dip a tortilla in the warm reserved sauce. Tortillas roll easier if dipped in warm sauce. Spoon 1/12th of the filling into a tortilla and tuck its edges under in a smooth roll against the end of the pan. Repeat until side-by-side rolled tortillas fill the pan; mix and pour on the remaining cans of enchilada and chili sauce. Top with reserved cheese and olives. Bake 40 minutes in a 350 degree oven. Top with sour cream and/or guacamole. Makes 12 enchiladas

CANADIAN/CORNISH FISH PASTIES

4 1/2 cups flour 1 teaspoon salt 1 teaspoon curry powder 1/2 teaspoon paprika 24 tablespoons Crisco(TM) 4 cups cooked 3/4-inch fish cubes -- big lake trout, walleye, stripers or whatever 2 cups potatoes, 1/2-inch cubes 1 cup carrots, sliced 1 onion, coarsely chopped 1 teaspoon thyme 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup sherry 1 teaspoon sugar 2 tablespoons flour 2 medium tart apples, sliced

one egg white 1 tablespoon water

Combine flour with salt, curry powder and paprika. Cut in Crisco(TM) until flour is well-blended and pieces are pea-size. Mix one tablespoon of water into the flour at a time until dough forms a ball as its stirred. Wrap ball in wax paper and chill.

Mix potatoes with fish, carrots, onion, sherry and seasonings. Mix sugar with flour and apples.

Heat oven to 350 degrees. Lightly grease a cookie sheet. Mix egg white with water. Divide dough into 24 balls. Roll two balls out on a floured surface into circles about 1/4-inch thick. Place 3/4 cup of fish filling into center of one dough circle leaving a one inch margin free. Top with a few apple slices. Brush margin with egg mix. Cover with second dough circle. Use a fork to crimp circles together. and flute edges. Brush top with egg wash and bake one hour