Pilchard Hot-Pot

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 3 lb (1.5 kg) pilchards
  • 4 oz (125

Method

Clean and scale the fish, split open and remove the bones. Lay the fish in a greased ovenproof dish.

Melt 2 oz (50 g) of the butter in a pan, stir in the flour and tomato purée, then add the