Conger Eel Island Pie
Ingredients
675 g (1 1/2 lb) eel, skinned and boned
75 g (3 oz) butter
1 onion, finely chopped
3 tablespoons chopped parsley
pinch of freshly grated nutmeg
3 tablespoons dry sherry
salt and freshly ground black pepper
2-3 hard-boiled eggs, roughly chopped
50 g ( 2 oz) flour
juice of 1 lemon
225g (8oz) puff pastry, defrosted if frozen
1 egg, beaten, to glaze
Method
1. Cut the eel into large pieces
2. Melt 25 g (1 oz) butter in a large saucepan and gently soften the finely chopped onion, Add the parsley, nutmeg and sherry, then add the eel and sufficient water just to cover. Season lightly with salt and pepper.
3. Bring slowly to the boil then, once at boiling point, remove the eel with a slotted spoon and place in a greased 1.25 litres/2 pints pie dish. Mix in the roughly chopped egg.
4. Blend the remaining butter with the flour to form a paste (beurre manie) and drop this into the eel liquid a little at a time.
5. Bring this sauce to the boil, add the lemon juice and check the seasoning. Pour the thickened sauce into the pie dish.
6. Roll out the pastry to make a lid and cover the pie dish. Brush with beaten egg and decorate, if liked, with any left-over pastry pieces.
7. Bake in a hot oven 220°c (425°f) gas 7 for 15 minutes, then reduce the temperature to moderately hot 190°c (375°f) gas 5 for a further 30 minutes.
