Starry Night Pie

Ingredients

• 500g (1.1 lb) mixed fish fillets (cod, haddock, salmon) 500g (1.1 lb) mixed fish fillets (cod, haddock, salmon)
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) fish stock 250ml (1 cup) fish stock
• 125ml (1/2 cup) white wine 125ml (1/2 cup) white wine
• 125ml (1/2 cup) heavy cream 125ml (1/2 cup) heavy cream
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) puff pastry 500g (1.1 lb) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 30g (Sugar: 2g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook off the raw flour taste.
4. 4.
   Gradually pour in the fish stock and white wine, stirring continuously to avoid lumps.
5. 5.
   Bring the mixture to a simmer and cook for 5 minutes until thickened.
6. 6.
   Stir in the heavy cream and fresh parsley. Season with salt and pepper to taste.
7. 7.
   Add the mixed fish fillets to the sauce, gently folding them in to coat evenly. Cook for 3-4 minutes until the fish is just cooked through.
8. 8.
   Transfer the fish and sauce mixture to a deep pie dish.
9. 9.
   Roll out the puff pastry on a lightly floured surface to fit the size of the pie dish. Cut a small hole in the center for the fish heads to peek through.
10. 10.
    Place the pastry over the pie dish, ensuring the fish heads are visible through the hole. Press the edges of the pastry to seal.
11. 11.
    Brush the pastry with the beaten egg wash for a golden finish.
12. 12.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden.
13. 13.
    Serve the Stargazy Pie hot, allowing the fish heads to be visible, and enjoy!

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. Remove any skin or bones before adding them to the sauce.
• Puff pastry — For a flakier crust, make sure the puff pastry is chilled before rolling it out. Handle it gently to prevent overworking the dough.

Tips & Tricks

• To enhance the flavor, add a splash of lemon juice to the sauce before adding the fish.
• For a more vibrant presentation, garnish the pie with fresh dill or chives before serving.
• If you prefer a lighter version, you can use filo pastry instead of puff pastry.
• Experiment with different types of fish to create your own unique flavor combination.
• Serve the Stargazy Pie with a side of buttered new potatoes and steamed vegetables for a complete meal.

Serving advice

Serve the Stargazy Pie as the centerpiece of your meal, allowing the fish heads to be visible. Accompany it with a fresh green salad to balance the richness of the pie.

Presentation advice

To create a stunning presentation, place the Stargazy Pie in the center of a large serving platter. Surround it with edible flowers and garnish the fish heads with a sprinkle of edible gold flakes for a touch of elegance.