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Ingredients300 g puff pastry1 kg eels 3 tbls plain flour 450 ml fish stock made from the eels heads and tails egg to glaze 1 onion or shallot 2 tbsp butter salt and pepper 1 tablespoon chopped parsley 1 teaspoon lemon juice pinch of nutmeg |
Method1. Wash and skin the eels and remove the heads and tails.
2. Let them soak a while in salt water, then make the fish stock with the heads and tails. 3. Cut the eels into pieces about 5 cm long and put them in the bottom of a pie dish with the chopped onion and parsley. 4. Season with pepper, salt and nutmeg. Add a quarter of the stock to the pie dish. 5. Roll out the pastry, make a good thick lid with a small hole in it and glaze with beaten egg. 6. Cook for 15 minutes at 220°C, Gas Mark 7, until the pastry begins to puff up and brown, then at 180°C, Gas Mark 4 for 45 minutes. 7. Cover the pastry with foil just before the pie has finished cooking. 8. Make a sauce by melting the butter and adding the flour and the remaining eel stock, stir until thick, add the lemon juice and pour into the pie before serving hot. |
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