3 medium sized grey mullet
1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
40 g (1 1/2 oz) lard
40 g (1 1/2 oz) margarine
salt and pepper
1 tablespoon chopped parsley
450 ml (3/4 pint) milk
egg to glaze
1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
40 g (1 1/2 oz) lard
40 g (1 1/2 oz) margarine
salt and pepper
1 tablespoon chopped parsley
450 ml (3/4 pint) milk
egg to glaze
method
1. Wash and clean the fish, removing heads and scales with a knife.
2. Remove the bone and cut the fish into small pieces about 4 cm (1 1/2 in).
3. Toss the fish in a little seasoned flour and lay in the bottom of a deep pie dish.
4. Sprinkle with chopped parsley and just cover with milk.
5. Make the pastry and roll out. Cut a strip for the edge of the pie dish and fit the lid to this.
6. Seal the edges well. Make two slits in the pie.
7. Bake at 220°C, 425°F, mark 7 for 10 - 15 minutes.
8. Add decorative pastry fish shapes, glaze and continue cooking at a reduced heat of 180°C, 350°F, mark 4 for a further 30 - 35 minutes.
2. Remove the bone and cut the fish into small pieces about 4 cm (1 1/2 in).
3. Toss the fish in a little seasoned flour and lay in the bottom of a deep pie dish.
4. Sprinkle with chopped parsley and just cover with milk.
5. Make the pastry and roll out. Cut a strip for the edge of the pie dish and fit the lid to this.
6. Seal the edges well. Make two slits in the pie.
7. Bake at 220°C, 425°F, mark 7 for 10 - 15 minutes.
8. Add decorative pastry fish shapes, glaze and continue cooking at a reduced heat of 180°C, 350°F, mark 4 for a further 30 - 35 minutes.
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