Dragon Age by Jessie Hassett

Author:Jessie Hassett
Language: eng
Format: epub
Publisher: Insight Editions
Published: 2023-10-17T00:00:00+00:00

1 Fill as large a pot as possible with 3 quarts of water. Add the wine, onions, carrots, celery, thyme, bay leaves, and sea salt. Heat over medium heat until the mixture steams, then carefully add the fish, making sure the fish is completely covered by the liquid. Simmer, stirring occasionally, for 15 minutes. When the fish is done, use a skimmer to remove it and set aside.

2 Melt the butter in a separate small pot over medium heat. Add the flour and stir for 2 minutes. Gradually pour in the fish broth and milk, working with a little less than ½ cup at a time, and whisk vigorously after each addition until all of the liquid has been absorbed. Bring to a boil and simmer, stirring frequently, for at least 10 minutes. If the sauce seems too thick, add a bit of broth or milk as needed.

3 Remove from heat and stir in the cream. Season generously with salt, pepper, and nutmeg. Fold in the fish, currants, and eggs, then spoon the mixture into the casserole dish, spreading it in an even layer.

4 Preheat the oven to 350°F.

5 Use a rolling pin to roll out the pie dough until you have a round a little larger than your casserole dish. Brush the edges of the dish with the beaten egg. Lay the dough over the top of the dish, leaving a little overhang, and use a small sharp knife to cut a slit in the dough at the front and back so you can insert the fish head and tail under the dough there. Press the dough lightly into place over the fish parts. Arrange the mint leaves between the head and tail so they are reminiscent of bones (see picture). Space out the almonds along the edges of the casserole dish.

6 Use your fingertips to press the dough against the rim of the casserole dish, then cut away all excess dough. Brush the top of the pie with the remaining egg and make a few small cuts in the dough so the moisture generated during baking can escape. Bake for 30 minutes until the crust is golden brown and the filling is bubbling. Remove the pie from the oven, allow it to stand for 2 minutes, and then serve promptly in the casserole dish.

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