250 - 300 g (10 - 12 oz) shortcrust pastry
1 1/2 lb (700 g) cod
3 eggs, beaten
salt and pepper
6 firm pears
grated rind and juice of 1 lemon
2 oz (50 g) raisins (optional)
1 tablespoon crystallized lemon peel
1 1/2 lb (700 g) cod
3 eggs, beaten
salt and pepper
6 firm pears
grated rind and juice of 1 lemon
2 oz (50 g) raisins (optional)
1 tablespoon crystallized lemon peel
method
1. Poach the cod in boiling salted water until tender.
2. Drain the fish, skin it and remove any bones.
3. Flake it and mix with the peeled, sliced pears, eggs, lemon juice, rind and crystallized peel, and the raisins. Season.
4. Roll out the pastry and use two-thirds to line a fairly deep pie dish.
5. Put the fish mixture into the pie and cover with a pastry lid.
6. Glaze and bake at 200°C (400°F) mark 6 for 35-40 minutes.
2. Drain the fish, skin it and remove any bones.
3. Flake it and mix with the peeled, sliced pears, eggs, lemon juice, rind and crystallized peel, and the raisins. Season.
4. Roll out the pastry and use two-thirds to line a fairly deep pie dish.
5. Put the fish mixture into the pie and cover with a pastry lid.
6. Glaze and bake at 200°C (400°F) mark 6 for 35-40 minutes.
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