Starry Gazie Pie

Recipe by: Sanjay Kumar

Starry Gazie Pie

Image | The Cornish Fishmonger

Method:

Preheat the oven to 180'C.

Heat a frying pan, add the vegetable oil, and soften the fennel, garlic and tomatoes, with spices and sea salt. Neatly arrange the diced up fish in a pie dish.

Lay the sardines on the mixture, with their heads facing skywards. Roll the short crust pastry to fit the size of the pie dish.

Cover the pie dish with short crust pastry, leaving the heads of sardines looking out of the pastry and seal the edges with egg wash. Bake in a preheated oven for 20 - 30 minutes.

Serve hot, with lots of dressed salad leaves and buttered potatoes.

the Cornish Fishmonger

The Cornish Fishmonger

The Cornish Fishmonger is a family run specialist online fishseller, involved in the fishing industry since its creation by Robert Clifford-Wing some thirty years ago.

Chef Sanjay Kumar via The Cornish Fishmonger

Website

thecornishfishmonger.co.uk

Ingredients

Serves: 4-6 people
Preparation time: 20 mins
Cooking time: 20 mins
 
100g rolled short crust pastry
6 gutted Sardines
400g Hake filets 
1 large chopped fennel
1 clove, peeled and chopped garlic
2 chopped tomato
1 tsp turmeric
1 tsp coriander
1 tsp cumin powder
1 egg
20ml vegetable oil
A pinch of Cornish sea salt
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Demersal Trawl

Cornish vessels landing to Cornish ports

Demersal trawls are large nets that are pulled through the water with the bottom edge of the net touching the seabed. At each edge the net is pulled open by metal ‘trawl doors’. Sometimes referred to as Otter trawling.

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Gill Netting

Cornish Waters

Gill nets are lightweight nets made of nylon (monofilament) fishing line that are anchored to the seabed and are used to catch fish by entangling the gills.

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Ring Netting

Cornish vessels landing to Cornish ports

Ring nets are encircling nets used to catch midwater fish such as sardine, and anchovy. They are set around a shoal and a drawstring rope on the bottom of the net is pulled so the fish can’t escape.

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