Stargazy Fish Pie

8 servings

150 minutes

Stargazy pie is a traditional dish of British cuisine from Cornwall. Its name is linked to its unique presentation – fish heads peek out of the pastry crust, 'looking' up as if watching the stars. This symbolizes respect for the sea and its gifts and pays homage to fishing. The pie's flavor is rich and complex: tender fish, crispy pastry, and a fragrant filling of onions, bacon, and eggs create a harmonious blend. White wine and broth add extra depth to the taste. Stargazy pie is not just a culinary creation but part of the history of British fishermen.

Energy value per serving

• Calories: 691.5
• Proteins: 56.1g
• Fats: 35.2g
• Carbohydrates: 37.1g

Ingredients

• Wheat flour: 320 g
• Butter: 200 g
• Water: 60 ml
• Chicken egg: 5 pc
• Breadcrumbs: 30 g
• Onion: 2 head
• Parsley: 50 g
• Bacon: 40 g
• Sea bass: 4 pc
• Dry white wine: 50 ml
• Fish broth: 400 ml
• Salt: to taste
• Milk: 30 ml

Cooking steps

1. Prepare all the ingredients.

2. Place 4 eggs in boiling water, cook for 12 minutes, then cool under running water.

   Required ingredients:

   • Chicken egg: 5 piece

3. In a food processor or blender, mix flour and 0.5 teaspoon of salt.

   Required ingredients:

   • Wheat flour: 320 g
   • Salt:  to taste

4. Add 150 grams of butter and blend everything together until crumbly.

   Required ingredients:

   • Butter: 200 g

5. Add cold water by the spoonful and mix until the dough comes together. Wrap in plastic and refrigerate for 1 hour.

   Required ingredients:

   • Water: 60 ml

6. Finely chop the onion and parsley leaves.

   Required ingredients:

   • Onion: 2 heads
   • Parsley: 50 g

7. Gut the fish and remove the spine and bones, leaving the body, head, and tail untouched.

   Required ingredients:

   • Sea bass: 4 pieces

8. Mix breadcrumbs, half of the chopped onion, and parsley.

   Required ingredients:

   • Breadcrumbs: 30 g
   • Onion: 2 heads
   • Parsley: 50 g

9. Stuff the fish with the resulting mixture and salt it.

   Required ingredients:

   • Salt:  to taste

10. Melt 50 grams of butter in a pan and sauté the remaining onion and bacon until golden.

    Required ingredients:

    • Butter: 200 g
    • Onion: 2 heads
    • Bacon: 40 g

11. Add 20 grams of flour, mix, pour in the broth, wine, and salt. Cook on low heat for 5-10 minutes. The broth should thicken slightly.

12. Chop the boiled eggs, add them and the remaining parsley to the sauce.

    Required ingredients:

    • Chicken egg: 5 piece
    • Parsley: 50 g

13. Divide the dough in half and roll each half into a sheet about 5 mm thick.

14. Lay the dough on the bottom of the mold, place the fish in the mold so that the head rests on the edge and looks up. It's good if the tail also sticks out; if not, the tails should be cut off.

15. Pour the sauce from the pan over the fish.

    Required ingredients:

    • Fish broth: 400 ml
    • Dry white wine: 50 ml
    • Salt:  to taste

16. Cover with a second layer of dough, pinch the edges of the dough, leaving the fish heads sticking out.

17. Beat the remaining egg with milk, brush it on the pie, and send it to a preheated oven at 180 degrees for 35-40 minutes.

    Required ingredients:

    • Chicken egg: 5 piece
    • Milk: 30 ml

18. Let the pie cool a bit in the mold, then serve.