Mullet Pie

Name: Mullet Pie
Cuisine: Northern Europe
Ingredients: 1 egg, well beaten; 3 tablespoons clotted cream (if possible) or double cream; 2 tablespoons (30 g) butter; ¾ lb (360 g) potato pastry; 3 tablespoons clotted cream (if possible) or double cream; ¼ teaspoon powdered ginger; ¼ teaspoon dried thyme; 1 large bunch fresh parsley with some of the root, well washed; 1 grey mullet, about 2 to 2½ lb (1 kg) cleaned and cut in cutlets; ¼ cup (30 g) flour; 2 cups (4.5 dl) milk; ½ teaspoon pepper; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

An eighteenth-century recipe from a farmhouse near Sennen Cove, one of the loveliest coves on the north Cornish coast. Serve with peas and a green salad on separate plates.

Ingredients

1 grey mullet, about 2 to 2½ lb (1 kg) cleaned and cut in cutlets
1 l

Europe
United Kingdom
Engalnd
Sennen Cove
Fish course
Pescatarian

Method

Put the fish cutlets into a saucepan with the herbs, ginger, pepper, salt, milk and ⅝ cup (1.5 dl) of water. Bring to the boil and simmer gently, covered, for 20 minutes. Lift out the fish (reserve the coo