300 g (12 oz) shortcrust pastry
200 g (8 oz) gooseberries
egg to glaze
3 mackerel, filleted
1 teaspoon sugar
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
1 teaspoon French mustard
salt and pepper
200 g (8 oz) gooseberries
egg to glaze
3 mackerel, filleted
1 teaspoon sugar
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
1 teaspoon French mustard
salt and pepper
method
1. Line a pie dish with the pastry, reserving enough for the lid.
2. Top and tail the gooseberries and arrange them in the pie in alternating layers with the mackerel.
3. The amount of sugar you use to sweeten the gooseberries is a purely personal matter.
4. Cover the pie with pastry and make a vent in the lid.
5. Glaze with beaten egg and bake at 220°C, 425°F, mark 7 for 10 - 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 for a further 30 minutes.
6. When the pie is done mix the mustard with the cream, season and pour into the pie.
7. Keep warm in the oven until the cream is heated through.
2. Top and tail the gooseberries and arrange them in the pie in alternating layers with the mackerel.
3. The amount of sugar you use to sweeten the gooseberries is a purely personal matter.
4. Cover the pie with pastry and make a vent in the lid.
5. Glaze with beaten egg and bake at 220°C, 425°F, mark 7 for 10 - 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 for a further 30 minutes.
6. When the pie is done mix the mustard with the cream, season and pour into the pie.
7. Keep warm in the oven until the cream is heated through.
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