Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 lrg Carrots, peeled
- 2 lrg Onions, peeled
- 2 lrg Leeks, trimmed and well rinsed
- 2 lrg Potatoes, peeled
- 50 ml White wine
- 450 gm Mussels, cleaned
- 2 lrg Eels, gutted and heads removed
- 3 Tbsp. Vegetable oil
- 300 ml Fish stock
- 1 lrg Shee ready rolled puff pastry
- 1 x Egg, beaten Salt and freshly grnd black pepper
Direcciones
- Preheat oven to 200c/400f/Gas 6.
- 1 Cut the vegetables into 1.5cm cubes and cook in separate pans of boiling water till tender. Drain.
- 2 Check the mussels and throw away any that are open and don't close when tapped on the worksurface. Heat the wine in a pan, add in the mussels and cover with a lid. Cook over a high heat for a few min till the mussels have opened.
- 3 Throw away any mussels that are still closed. Remove the mussel meat from the open shells. Cut the eels into 5cm pcs. Heat the oil in a frying pan, add in the eels and cook quickly to brown all over. Season well and place in the bottom of an oval pie dish.
- 4 Scatter the vegetables over the eels and season, then add in the mussels and pour over the fish stock. Cut out a 2cm wide strip of pastry and press onto the rim of the pie dish.
- 5 Cut out an oval piece of pastry that is just larger all round than the dish. Brush a little water over the pastry rim and top with the pastry lid.
- 6 Press together to seal, trim off the excess pastry, knock up the edges and flute. Brush some beaten egg over the lid and use a sharp knife to make a hole in the centre. Cook in the oven for 20 min, till the pastry is risen and golden. Remove and cold the pie for 10 min before eating.
