Directions:
- Place fish in a 10 covered skillet or large saucepan with one cup water, salt and bay leaf.
- Heat to a boil; reduce heat and simmer 6 to 8 minutes.
- Remove from liquid; drain and flake.
- Saute celery and onion in butter; blend in flour and cook over low heat about 30 seconds.
- Add half and half and dry mustard; cook, stirring constantly over low heat until mixture thickens.
- Remove from heat; stir in nuts, vermouth, pimiento and flaked fish.
- Pour into pastry lined 8 pie plate.
- Cover with top crust; trim, seal edges tightly and flute.
- Cut steam vents in the top crust.
- Bake in preheated 400F oven for 25 to 30 minutes.
- Let stand ten minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.49 Kcal (1861 kJ) | ||
| Calories from fat | 259.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.83g | 44% | |
|---|---|---|---|
| Cholesterol | 87.15mg | 29% | |
| Sodium | 638.43mg | 27% | |
| Potassium | 386.01mg | 8% | |
| Total Carbs | 30.03g | 10% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 17.26g | 35% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 123.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 182.39 Kcal (764 kJ) | ||
| Calories from fat | 106.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.83g | 44% | |
|---|---|---|---|
| Cholesterol | 35.76mg | 29% | |
| Sodium | 261.96mg | 27% | |
| Potassium | 158.39mg | 8% | |
| Total Carbs | 12.32g | 10% | |
| Sugars | 0.18g | 2% | |
| Dietary Fiber | 0.51g | 5% | |
| Protein | 7.08g | 35% | |
| Vitamin C | 1mg | 4% | |
| Iron | 0.5mg | 6% | |
| Calcium | 50.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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