Star gazy pie

    1 hour 10 min

    If you can't get the pilchards, mackerel will do (personally, I prefer mackerel, but there you go). A decent fishmonger will prepare the fish for you, but if you don't mind a bit of mess - and driving the local cats crazy - it's not a difficult skill to learn. Best served with mash. Proper job.

    2 people made this

    Serves: 6 

    • 25g butter
    • 1 medium onion, diced
    • 3 rashers unsmoked back bacon, diced
    • 1 to 2 tablespoons plain flour
    • 250ml fish stock
    • 300ml double cream
    • 2 tablespoons finely chopped fresh parsley
    • 2 hard boiled eggs, diced
    • 6 decent sized pilchards - filleted, boned, heads reserved
    • 200g shortcrust pastry

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Heat butter in a medium saucepan, soften onion, add bacon and cook till browned. Add flour and stir well, to form a smooth paste.
    2. Slowly add stock, stirring well to avoid lumps. Bring to the boil, and simmer for 10 minutes.
    3. Add cream, return to the boil, then reduce heat and simmer till reduced by a half.
    4. Remove from heat, add parsley and egg, season. Leave to cool.
    5. Cut fish fillets in half lengthways, season and lay in a shallow pie dish.
    6. Pour sauce over fish, lay pastry over dish, trim edges.
    7. Make small slits in the pastry, push the fish heads a little way into the slits. Glaze with beaten egg or milk.
    8. Bake at 200 C / Gas 6 for 40 to 45 minutes, or until pastry is golden brown.

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