- Serves: 8
- Cook Time: 30 minutes
- Prep Time: 40 minutes plus cooking fish
- Effort: medium
- 450 g shortcrust pastry
- 225 g raisins
- 100 g prunes, stoned
- 100 g figs, dried
- 225 g currants
- 2 tsp ground ginger
- 900 g white fish, (haddock or cod for preference), cooked
- 1 pinches black pepper
- 6 hard-boiled eggs, sliced
- 50 g whole almonds
- 100 ml fish stock
- 1 eggs
1. Preheat the oven to 180C/gas 4. Line a 20cm loose-bottomed cake tin with two thirds of the pastry.
2. Reserve 25g of the currants. Blitz the rest of the currants with the prunes, figs, raisins and ginger to a paste, and then mix in the reserved currants.
3. Flake the fish and season with salt and pepper.
4. Put half the fruit mixture in the bottom of the lined cake tin and flatten out.
5. Add a layer of the almonds and press down. Cover this with the fish then add a layer of sliced egg.
6. Spread the rest of the fruit mixture and spread on top.
7. Add another layer of egg slices, and then pour over the fish stock. Cover the pie with the remaining pastry, using the scraps to decorate the lid with little fish.
8. Brush with egg wash and bake for 25-30 minutes, or until the pastry is cooked.
9. Serve with a good peppery salad.
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