English Stargazy Pie Recipe
While there are several variations of this dish that feature different types of fish, what sets stargazy pie apart is the inclusion of fish heads (and sometimes tails) that protrude through the crust. This creates the appearance of the fish "gazing at the stars," which is how the dish got its name.
Ingredients
- Butter – 30g
- White onion (finely chopped) – 1
- Eggs – 2
- Leek (finely chopped) – 1
- Dry white wine – 3 tbsp
- Streaky bacon (smoked or unsmoked), finely chopped – 3 rashers
- Plain flour – 20g
- Double cream – 300ml
- Saffron strands – a pinch
- Salt – 1 tbsp
- Fish stock – 250ml
- Fresh parsley, chopped – Small bunch
- Small mackerel, butterflied with the heads on (backbone and tail removed) – 6
- Freshly ground black pepper – to taste
- Puff Pastry – 200g
- Boiled new potatoes and green vegetables – to serve
Instructions
- Begin by preheating the oven to 200C/180C Fan/Gas 6.
- Now, take a pan and melt the butter over a low flame. Throw in the onion, leek, and bacon and let them cook until they are soft. Make sure to not turn them brown in color.
- Add in the flour to prepare a roux and allow it to cook for at least a minute. Stir in the white wine and fish stock, and remember to get rid of any lumps. Wait for it to boil, then turn the heat down to a simmer and let it cook for a further 5–10 minutes until the sauce gains a thick consistency.
- Now, add the cream and again bring it to the boil. Remember to keep stirring until you see the sauce thickening. Put in the saffron, salt, and some pepper, and make sure to also add the parsley and fold in the chopped hard-boiled eggs.
- The next step is to roll out the pastry to approximately 3mm/⅛in thick. Slice a long, 2cm/¾in wide strip of it. Moisten the border of a deep pie dish using water and press the pastry strip against it. Pour a littlebit of the sauce into the dish and place the mackerel on top. Make sure to position their heads on the boundaries of the dish. Pour over the residual sauce.
- Cut out a portion of pastry slightly larger than the size of the dish, and then cut slits in the pastry. Remember to make them big enough to stick out the mackerel heads.
- Now, cautiously lower onto the pie dish, and try to poke their heads through the pastry. Use a beaten egg to glaze the pastry and bake for40–45 minutes. Wait until it turns crisp and is golden in color. Serve with new potatoes and green vegetables.
Nutrition
Calories: 838kcalCarbohydrates: 38gProtein: 23gFat: 66gSaturated Fat: 28gTrans Fat: 1gCholesterol: 229mgSodium: 2393mgFiber: 3gSugar: 5g
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