Ingredients with Measurements:
- 2 fish heads (cleaned and scaled)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg (beaten)
Special Equipment Needed:
- Large skillet
- Rolling pin
- Pastry brush
- 9-inch pie dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and minced garlic and sauté until soft and translucent.
3. Add the fish heads to the skillet and cook for 5-7 minutes, or until lightly browned.
4. Sprinkle the flour over the fish heads and stir to coat. Cook for 1-2 minutes, stirring constantly.
5. Gradually add the milk and heavy cream to the skillet, stirring constantly to prevent lumps from forming.
6. Add the nutmeg, salt, and pepper to the skillet and stir to combine.
7. Reduce the heat to low and simmer the mixture for 10-15 minutes, or until the sauce has thickened and the fish heads are cooked through.
8. Remove the fish heads from the skillet and set aside. Discard any bones or skin.
9. Roll out the puff pastry on a lightly floured surface until it is large enough to cover the pie dish.
10. Place the puff pastry over the pie dish and trim any excess pastry from the edges.
11. Brush the beaten egg over the top of the pastry.
12. Pour the fish head mixture into the pie dish.
13. Place the fish heads on top of the mixture.
14. Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
15. Remove the pie from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 20g
Protein: 12g
Sodium: 280mg
Substitutions for ingredients:
- Fish heads can be substituted with any other fish parts, such as fillets or bones.
- Heavy cream can be substituted with half-and-half or whole milk.
- Nutmeg can be substituted with cinnamon or allspice.
Variations:
- Add diced potatoes or carrots to the filling for extra texture and flavor.
- Use a different type of fish to create a unique flavor profile.
- Add herbs such as thyme or parsley to the filling for extra flavor.
Tips and Tricks:
- Be sure to remove any bones or skin from the fish heads before adding them to the skillet.
- Use a fork to prick the bottom of the pastry before adding the filling to prevent it from becoming soggy.
- Serve the pie with a side salad or roasted vegetables for a complete meal.
Storage Instructions:
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the pie on a large platter with a garnish of fresh herbs or lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, or chopped nuts.
Pairings:
Serve the pie with a crisp white wine or a light beer.
Suggested Side Dishes:
Roasted vegetables, mashed potatoes, or a side salad.
Troubleshooting Advice:
If the pastry becomes too brown before the filling is heated through, cover the pie with foil and continue baking until the filling is hot and bubbly.
Food Safety Advice:
Be sure to cook the fish heads to an internal temperature of 145°F to ensure they are safe to eat.
Food History:
Fish pies have been a popular dish in many cultures for centuries. In medieval times, fish pies were often made with eel or salmon and were a staple of the royal court.
Flavor Profiles:
This fish head pie has a rich and creamy filling with a savory and slightly sweet flavor profile.
Serving Suggestions:
Serve the pie as a main course for a family dinner or as a unique addition to a potluck or dinner party.
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