300 g (12 oz) puff pastry
1 kg (2 lb) eels
3 tbls (25 g) 1 oz flour
450 ml (3/4 pint) fish stock made from the eels heads and tails
egg to glaze
1 onion or shallot
2 tbsp (25 g) 1 oz butter
salt and pepper
1 tablespoon chopped parsley
1 teaspoon lemon juice
pinch of nutmeg
1 kg (2 lb) eels
3 tbls (25 g) 1 oz flour
450 ml (3/4 pint) fish stock made from the eels heads and tails
egg to glaze
1 onion or shallot
2 tbsp (25 g) 1 oz butter
salt and pepper
1 tablespoon chopped parsley
1 teaspoon lemon juice
pinch of nutmeg
method
1. 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 (2 in) 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, 425°F, mark 7, until the pastry begins to puff up and brown, then at 180°C, 350°F, 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.
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 (2 in) 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, 425°F, mark 7, until the pastry begins to puff up and brown, then at 180°C, 350°F, 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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