Difference between revisions of "Stargazy Pie"
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| − | + | | [[Cuisine of the United Kingdom|Cuisine of the UK]] | |
'''Stargazy Pie''' – a rich fish pie from Cornwall in the [[Cuisine of the United Kingdom|United Kingdom]]. [[File:Stargazy pie prebake.jpg|thumb|Stargazy pie, with sardines looking skywards before it is baked in the oven]] The Wikipedia photo (shown) implies that rather than a two or three inch high"desert" pie tin one should use a pie dish that could be called a casserole dish. | '''Stargazy Pie''' – a rich fish pie from Cornwall in the [[Cuisine of the United Kingdom|United Kingdom]]. [[File:Stargazy pie prebake.jpg|thumb|Stargazy pie, with sardines looking skywards before it is baked in the oven]] The Wikipedia photo (shown) implies that rather than a two or three inch high"desert" pie tin one should use a pie dish that could be called a casserole dish. | ||
Revision as of 16:30, 11 April 2012
| Cuisine of the UK
Stargazy Pie – a rich fish pie from Cornwall in the United Kingdom.
The Wikipedia photo (shown) implies that rather than a two or three inch high"desert" pie tin one should use a pie dish that could be called a casserole dish.
Ingredients
(Dependant on size of pie-dish)
- As many fresh Herrings, Pilchards or Mackerel to fill your dish
- Sufficient pastry to cover your dish
- Fresh chopped parsley
- Salt & pepper
- Up to 6 eggs, or, ½ pint (300 mL) of cream, or top-of-the-milk
- Fine breadcrumbs
- Fat bacon rashers, (green or smoked to your preference)
- 2 Tbs. Tarragon vinegar
- Butter
Procedure
- Scale, clean & bone the fish, retaining heads.
- Season inside each with salt, pepper & parsley, roll neatly.
- Butter dish, & sprinkle a thick layer of breadcrumbs on.
- Lay in some of the fish, then alternate breadcrumbs & fish until dish is full.
- Cover with rashers.
- Beat eggs with vinegar, pour into pie, or use cream.
- Cover with pastry.
- Arrange heads on pastry, so as they are looking up (to the stars).
- Bake in a hot oven.
- Serve with a sprig of parsley in mouth of each fish.
Notes
- from St. Agnes W.I. in Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965.
- First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I.
