Turbot Pie
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- turbot
- fresh manteca (lard)
- hard-boiled egg yolks
- onions, chopped
- fine herbs
- pastry dough
Instructions
- Clean the turbot and cook it until half done. Season with salt and fine herbs. In a pastry case, layer the partially cooked fish with fresh manteca, hard-boiled egg yolks, and chopped onions. Seal the pastry and bake in the oven until golden.