ROUND SARDINELLA

COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 64 – Round Sardinella
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BIN: Sardinella aurata
FR: Allache
GER: Sardinelle
ESP: Alacha / lacha
IT: Alaccia / laccia
SRB-CRO: Srdela golema / velika
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A great British culinary classic: Stargazy / Stargazey Pie! This dish originates from Cornwall, so it is only fitting to have this recipe inspired by one of the greatest chefs at one of most revered seafood restaurants in the UK – chef Rick Stein of Restaurant Rick Stein in Cornwall. 🫡 This is quick and easy comfort food at its best (and very affordable!)
Fresh catch of the day from Fin + Bone London.
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Ingredients (serves 2):
30g butter
30g flour
1 chopped onion
1 chopped leek
3 rashes of chopped streaky bacon
50ml white wine
250ml fish stock
300ml double cream
Pinch of saffron or turmeric
Chopped parsley
Splash of lemon juice
3-4 quail eggs
250g shortcrust pastry (2 sheets)
Egg wash
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Recipe:
1. Prep, or fillet, the fish as shown in this reel.

2. Fish pie mix: Sweat down the onion, bacon and leeks in the butter. Add the flour, deglaze with the wine and add the fish stock. Cook for 10 minutes, then add the saffron or turmeric and pour in the cream. Cook until the sauce thickens. Finish with parsley, lemon juice and seasoning and set aside to cool down.

3. Line a pie dish with the pastry and pour in the fish pie sauce. Arrange the eggs and the sardines on top. Cut out small holes in the second pastry sheet matching the position of the fish heads and cover the pie, whilst making sure that the fish heads pop through the holes. Decorate with cut out pastry forms and brush with egg wash. Bake at 180C for 45-55 minutes. Enjoy!