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 Dressed grey mullet pieces in thickened milk with parsley, under a shortcrust lid.  Original Receipt from the Cook It Simply website;Devonshire mullet pie ingredients 3 medium sized grey mullet 1 3/4 cup (170 g) 61/2 oz plain flour (All purpose) 40 g (11/2 oz) lard 40 g (11/2 oz) margarine salt and pepper 1 tablespoon chopped parsley 450 ml (3/4 pint) milk egg to glaze method 1. Wash and clean the fish, removing heads and scales with a knife. 2. Remove the bone and cut the fish into small pieces about 4 cm (11/2 in). 3. Toss the fish in a little seasoned flour and lay in the bottom of a deep pie dish. 4. Sprinkle with chopped parsley and just cover with milk. 5. Make the pastry and roll out. Cut a strip for the edge of the pie dish and fit the lid to this. 6. Seal the edges well. Make two slits in the pie. 7. Bake at 220°C, 425°F, mark 7 for 10 – 15 minutes. 8. Add decorative pastry fish shapes, glaze and continue cooking at a reduced heat of 180°C, 350°F, mark 4 for a further 30 – 35 minutes. [Unverified] Can you help find more about Devonshire Mullet Pie? – email [email protected]  |
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