Tonguez
A suffusion of yellow
Stargazy:
fish in a white sauce - cream, cheese and butter base with white wine I m guessing?- it sound good, but the disturbing thing is seeing the heads just sticking out of the crust. It shouldn't bother me at all because cook my trout with head on, so I have no excuse.
As for eels, that is just not a common food where I have lived, anywhere..
don't forget the bacon lardons, mustard and chopped egg for the Stargazy too. The heads do like a bit eek but apparently it so the juices in the head flow back to keep the pastry moist.
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