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.
1
Prepare all the ingredients.
2
Place 4 eggs in boiling water, cook for 12 minutes, then cool under running water.
- Chicken egg: 5 piece
3
In a food processor or blender, mix flour and 0.5 teaspoon of salt.
- Wheat flour: 320 g
- Salt: to taste
4
Add 150 grams of butter and blend everything together until crumbly.
- 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.
- Water: 60 ml
6
Finely chop the onion and parsley leaves.
- Onion: 2 heads
- Parsley: 50 g
7
Gut the fish and remove the spine and bones, leaving the body, head, and tail untouched.
- Sea bass: 4 pieces
8
Mix breadcrumbs, half of the chopped onion, and parsley.
- Breadcrumbs: 30 g
- Onion: 2 heads
- Parsley: 50 g
9
Stuff the fish with the resulting mixture and salt it.
- Salt: to taste
10
Melt 50 grams of butter in a pan and sauté the remaining onion and bacon until golden.
- 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.
- 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.
- Fish stock: 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.
- Chicken egg: 5 piece
- Milk: 30 ml
18
Let the pie cool a bit in the mold, then serve.
