conger pie



  • conger eel poached in a seasoned stock and red wine, skinned, deboned and laid in a buttered ovenproof dish over a bed of sweated onions and garlic, and covered with the poaching liquor, thickened if required. It is then topped with potatoes creamed with milk and egg yolks and lightened with stiffly beaten white of egg. The whole gratinated with grated Cheddar cheese and baked in a 200°C oven for 20 minutes.