Hi everyone - i'm new to this group (what a cool group!) - i looked
you up today
because i am trying to bake a star gazey pie for a family gathering
this sunday. i did a practice run today, but i encountered some
problems.
1. the store said they had to chop the heads off to de-bone the fish. i
know this is not
true. but i've never deboned a fish in my life, and i'm a little
intimidated. so i tried it today
just sticking the heads on top, but i really want to be able to do it
the older way, with the entire fish in the pie and the heads or tails
poking through. any advice on how to de-bone a small mackerel,
pickerel, herring, etc?
2. being american, i'm used to very precise baking directions, using
Farenheit. most of the recipes i have found sorta say "hot oven for a
little while then cooler oven until it's done" which is just not making
me feel very confident that i will avoid serving either RAW or BURNED
pie. any sense of how many minutes and at what temperatures? i'm trying
it at 425 for 10 minutes then 350 for 20 minutes... and it is starting
to smell pretty good... but can a pie really be all done in 30
minutes?!! wow!
3. there are lots of variations on this recipe, apparently. raw eggs
vs. hard boiled eggs, dry breadcrumbs on the bottom vs. soaked
breadcrumbs as a stuffing and filler... any advice on which variations
are better than others?
thanks so much!!!
trelawney the kernowes
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