Fish
England
Serves 4-6
2 large Eels, cleaned, skinned and boned
21/2 oz / 65g Butter
1 medium Onion, finely chopped
2 tbs / 30g Fresh parsley, chopped
1/4 tsp / 1g Grated nutmeg
Salt and freshly ground black pepper
2 tbs / 30ml Dry sherry
10 fl oz / 300ml Fish stock or water
2 Hard-boiled eggs, sliced
2 oz / 60g Plain (all purpose ) flour
1/2 small lemon, juice only
5 fl oz / 150ml Single cream
8oz / 225g Puff pastry
Cut the eels into chunks. Melt 15g (1/2 oz) of the butter and cook the onion
until soft. Add the eel pieces, parsley, nutmeg, seasoning, sherry and stock
or water.
Bring to the boil and simmer for 5 minutes. Remove the eel and put in a 2 pint / 1.2 litre pie dish. Cover with the egg slices. Strain the cooking liquor and reserve.
Melt the remaining butter and stir in the flour, cook for 1-2 minutes, stirring, then add the reserved liquor. Bring to the boil, stirring, then add the lemon juice, cream and seasoning. Do not allow to boil. Pour this onto the eels and eggs and allow to cool.
Roll out the pastry and cover the pie. Brush with milk or beaten
egg and bake at 220C / 425F / Gas Mark 7 for 10 minutes.
Reduce the oven to 180C / 350F / Gas Mark 4 and cook
for a further 20-30 minutes until the pastry is crisp and golden
brown.
Serve this with mashed potatoes and green peas.