4 grey mullet
180 g plain flour
50 g lard
50 g margarine
Salt and pepper
1 ½ tablespoon chopped parsley
450 ml milk
Egg to glaze
Remove the heads of the fish, wash and de scale with a knife.
Remove the bone and cut into pieces.
Sprinkle the fish with flour and seasoning and place in a deep pie dish.
Sprinkle with the parsley and cover with milk.
Make the pastry, roll out to fit the pie dish. Cut a strip for the edge of the dish.
Cover the pie with the pastry, sealing the edges with the strip.
Cut 2 slits on the top of the pie
Cook in the oven 220°C, 425°F, mark 7 for 15 minutes
Glaze with the egg and place bake in the oven 220°C, 425°F, mark 7 for 40 minutes.