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.
Put the fish cutlets into a saucepan with the herbs, ginger, pepper, salt, milk and
In a saucepan, make a roux with the flour and butter. Strain the reserved cooking liquid and gently stir it into the roux. Allow the sauce to boil for 2 minutes, stirring all the time, then remove the pan from the heat and add the cream, stirring lightly, but not amalgamating it entirely with the sauce. Check the seasoning. Pour the sauce over the fish and allow to cool for 10 minutes. Roll out the pastry. Press the crust on to the pie dish. Gild with the egg.
©1980 The Estate of Elizabeth Ayrton