Estimated Nutrition (whole recipe, rough)
Counts 10 of 15 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Herring | not in our table | 0 |
| Pilchard | not in our table | 0 |
| Mackerel | not in our table | 0 |
| Pie | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- As many fresh Herrings, Pilchards or Mackerel to fill your pie dish
- Sufficient pastry to cover your dish
- Fresh chopped parsley
- Salt
- Pepper
- Up to 6 eggs or ½ pint (300 ml ) of cream or top-of-the-milk
- Fine breadcrumbs
- Fat bacon rashers (green or smoked to your preference)
- 2 tbsp tarragon vinegar
- Butter
Directions
Scale, clean, and bone the fish, separating and retaining their heads.
Season inside each with salt, pepper, and parsley. Roll neatly.
Butter pie dish , and sprinkle a thick layer of breadcrumbs on.
Lay in some of the fish, then alternate breadcrumbs and fish until dish is full. Cover with bacon rashers.
Beat eggs with vinegar, pour into pie, or use cream. Cover with pastry.
Arrange fish heads on pastry, so as they are looking up (to the stars).
Bake in a hot oven .
Serve with a sprig of parsley in mouth of each fish.