300 g (12 oz) shortcrust pastry
1/2 teaspoon ground mace
1/2 litre (1 pint) mussels
1 x 5 fl oz (142 ml) carton fresh cream
butter
6 fillets of sole
1 anchovy fillet or 1 teaspoon anchovy essence
1 glass white wine
1 pinch of nutmeg
pepper
1/2 teaspoon ground mace
1/2 litre (1 pint) mussels
1 x 5 fl oz (142 ml) carton fresh cream
butter
6 fillets of sole
1 anchovy fillet or 1 teaspoon anchovy essence
1 glass white wine
1 pinch of nutmeg
pepper
method
1. Lightly poach the soles in a little water, drain, and reserve the stock.
2. Steam open the mussels in a large pan containing the white wine. Discard the shells, reserving the mussels and the wine.
3. Roll out the pastry and use two-thirds of it to line a pie dish.
4. Arrange the fillets of sole in the bottom of the pie and cover with the drained mussels.
5. Mash the anchovy with a little of the wine stock and season with nutmeg, mace and pepper.
6. Sprinkle this mixture over the fish. Dot with butter and affix the lid to the pie.
7. Glaze with a little milk or beaten egg and bake at 200°C, 400°F, mark 6 for 35 - 40 minutes.
8. When the pie is done cut a hole in the lid and pour in the cream.
9. Shake a little to make sure that the cream is evenly distributed within the pie.
10. Replace the pastry and serve
2. Steam open the mussels in a large pan containing the white wine. Discard the shells, reserving the mussels and the wine.
3. Roll out the pastry and use two-thirds of it to line a pie dish.
4. Arrange the fillets of sole in the bottom of the pie and cover with the drained mussels.
5. Mash the anchovy with a little of the wine stock and season with nutmeg, mace and pepper.
6. Sprinkle this mixture over the fish. Dot with butter and affix the lid to the pie.
7. Glaze with a little milk or beaten egg and bake at 200°C, 400°F, mark 6 for 35 - 40 minutes.
8. When the pie is done cut a hole in the lid and pour in the cream.
9. Shake a little to make sure that the cream is evenly distributed within the pie.
10. Replace the pastry and serve
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