Stargazy Pie
Stargazy pie is a rich fish pie from Cornwall in the United Kingdom.
Source and licence
"Stargazy Pie" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Stargazy_Pie, revision 4517116), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Stargazy_Pie&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517116
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United Kingdom. Associated with United Kingdom by the source's category: Cornish (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- As many fresh Herrings, Pilchards or Mackerel to fill your pie dish
- Sufficient pastry to cover your dish
- Fresh chopped parsley
- Salt
- Pepper
- Up to 6 eggs or ½ pint (300 ml) of cream or top-of-the-milk
- Fine breadcrumbs
- Fat bacon rashers (green or smoked to your preference)
- 2 tbsp tarragon vinegar
- Butter
Method
- Scale, clean, and bone the fish, separating and retaining their heads.
- Season inside each with salt, pepper, and parsley. Roll neatly.
- Butter pie dish, and sprinkle a thick layer of breadcrumbs on.
- Lay in some of the fish, then alternate breadcrumbs and fish until dish is full. Cover with bacon rashers.
- Beat eggs with vinegar, pour into pie, or use cream. Cover with pastry.
- Arrange fish heads on pastry, so as they are looking up (to the stars).
- Bake in a hot oven.
- Serve with a sprig of parsley in mouth of each fish.