Conger Pie

• 1½–2 lb (750 g – 1 kg) conger eel, sliced
• Salt and pe

Pre-heat the oven to gas mark 5, 375°F (190°C). Wash the slices of fish and cut them into squares about the size of an egg. Dry them and roll in seasoned flour. Place them in a roasting tin, cover with greased paper and