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Conger Pie
Conger Pie is a modern English recipe (originating in Cornwall) for a classic pie of conger eel steaks cooked in milk and covered with a shortcrust pastry lid. The full recipe is presented here and I hope you enjoy this classic English version of: Conger Pie.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Milk RecipesBaking RecipesBritish Recipes
Conger eel is one of those fish commonly caught on the wrecks and the rocky crevices around Cornwall's coast. It is not a much appreciated fish today, but it used to be in the past, as this classic recipe from the 1890s demonstrates.
Ingredients:
1kg (2 1/4 lbs) conger eel, sliced into steaks
seasoned flour for dusting
3 tbsp parsley, chopped
50g (2 oz) butter, diced
milk
salt and freshly-ground white pepper
shortcrust pastry, for a lid
Method:
If possible take a piece from the centre of a young conger eel. Skin and clean then slice into steaks. Dust the fish with seasoned flour then arrange in the base of a deep pie dish. Top with the parsley and diced butter then pour in enough milk to half-fill the dish.
Transfer to an oven pre-heated to 170ºC (340ºF) and bake for about 15 minutes, or until the fish is about half done. Remove the pie dish from the oven then roll out the pastry and use to cover the pie. Cut steam holes in the top and decorate with the pastry scraps.
Return to the oven, increase the oven temperature to 190ºC (380ºF) and bake for about 25 minutes more, or until the pastry is golden.
Serve hot, accompanied by boiled potatoes.
