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Thursday 29 December 2022 04:43:05 GMT

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COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 64 - Round Sardinella • BIN: Sardinella aurata FR: Allache GER: Sardinelle ESP: Alacha / lacha IT: Alaccia / laccia SRB-CRO: Srdela golema / velika • A great British culinary classic: Stargazy / Stargazey Pie! This dish originates from Cornwall, so it is only fitting to have this recipe inspired by one of the greatest chefs at one of most revered seafood restaurants in the UK - chef Rick Stein @Rick Stein Recipe of Restaurant Rick Stein 🫡 This is quick and easy comfort food at its best (and very affordable!) Fresh catch of the day from Fin & Bone in London Fulham • Ingredients (serves 2): 30g butter 30g flour 1 chopped onion 1 chopped leek 3 rashes of chopped streaky bacon 50ml white wine 250ml fish stock 300ml double cream Pinch of saffron or turmeric Chopped parsley Splash of lemon juice 3-4 quail eggs 250g shortcrust pastry (2 sheets) Egg wash • Recipe: 1. Prep, or fillet, the fish as shown in this reel. 2. Fish pie mix: Sweat down the onion, bacon and leeks in the butter. Add the flour, deglaze with the wine and add the fish stock. Cook for 10 minutes, then add the saffron or turmeric and pour in the cream. Cook until the sauce thickens. Finish with parsley, lemon juice and seasoning and set aside to cool down. 3. Line a pie dish with the pastry and pour in the fish pie sauce. Arrange the eggs and the sardines on top. Cut out small holes in the second pastry sheet matching the position of the fish heads and cover the pie, whilst making sure that the fish heads pop through the holes. Decorate with cut out pastry forms and brush with egg wash. Bake at 180C for 45-55 minutes. Enjoy!

COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 64 - Round Sardinella • BIN: Sardinella aurata FR: Allache GER: Sardinelle ESP: Alacha / lacha IT: Alaccia / laccia SRB-CRO: Srdela golema / velika • A great British culinary classic: Stargazy / Stargazey Pie! This dish originates from Cornwall, so it is only fitting to have this recipe inspired by one of the greatest chefs at one of most revered seafood restaurants in the UK - chef Rick Stein @Rick Stein Recipe of Restaurant Rick Stein 🫡 This is quick and easy comfort food at its best (and very affordable!) Fresh catch of the day from Fin & Bone in London Fulham • Ingredients (serves 2): 30g butter 30g flour 1 chopped onion 1 chopped leek 3 rashes of chopped streaky bacon 50ml white wine 250ml fish stock 300ml double cream Pinch of saffron or turmeric Chopped parsley Splash of lemon juice 3-4 quail eggs 250g shortcrust pastry (2 sheets) Egg wash • Recipe: 1. Prep, or fillet, the fish as shown in this reel. 2. Fish pie mix: Sweat down the onion, bacon and leeks in the butter. Add the flour, deglaze with the wine and add the fish stock. Cook for 10 minutes, then add the saffron or turmeric and pour in the cream. Cook until the sauce thickens. Finish with parsley, lemon juice and seasoning and set aside to cool down. 3. Line a pie dish with the pastry and pour in the fish pie sauce. Arrange the eggs and the sardines on top. Cut out small holes in the second pastry sheet matching the position of the fish heads and cover the pie, whilst making sure that the fish heads pop through the holes. Decorate with cut out pastry forms and brush with egg wash. Bake at 180C for 45-55 minutes. Enjoy!

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