Tom Bawcock wanted to show off his catch and not hide his fish under a pastry lid; but here the fish heads poke out from the pie crust for another reason. You don’t have to eat them (likewise the tails!) but as the pie cooks, these fishy extras all boost flavour. Ask your fishmonger to fillet the fish leaving the heads in place for this recipe. Keep the tails for similar effect. Serves 4 – 6 people.
Preheat the oven to 200C/gas 6.
Heat the butter in a medium pan and gently cook the onion and bacon until soft. Add the flour and stir well, then slowly add the fish stock, stirring well to prevent lumps forming. Bring to the boil and simmer for 3 minutes to thicken.
Add the cream, bring back to the boil and simmer for 5 minutes or until reduced by ¼ and thickened, then season with salt and black pepper to taste.
Cut the pastry to the same size as the pie dish.
Put the parsley, chopped egg and potato in the pie dish and mix.
Lay the fish on top of the potato mix then pour the sauce over the fish, with the heads facing upwards at the sides.
Lay the pastry besides the pie dish and make slits that match where the fish heads are
Lay the pastry over the dish and pull the fish heads through the slits. Make more slits for the tails and crimp the edges of the pie with your finger
Brush the top with the beaten egg. Bake for 35-45 minutes until the pastry is golden.
To make a quick fish stock, put about 400gr fish bones in a saucepan with a peeled garlic clove, a few fennel and coriander seeds and a few slices of celery and onion. Top up with 850 ml of cold water, bring the pan to the boil and skim off any froth that collects. Simmer for about 10 minutes. Strain and put to one side until ready to use.
For the pastry;
225g plain flour
100g chilled coarsely grated butter
A big pinch of salt