Clean and bone the fish, leaving the heads on, and season with salt and pepper. Butter a pie dish, sprinkle with a thick layer of breadcrumbs and put in the fish so that the heads point upwards. Beat the eggs with the tarragon or cream and pour into the pie dish. Cover the dish with pastry, making slits for the fish heads to gaze out of the top. Put into a very hot oven then reduce, after 10 minutes, to moderate and bake until the crust is golden brown. Serve hot with a sprig of parsley in the mouth of each fish.
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|Serving Size: 1 Serving (801g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 788 (61%)|
|Amt Per Serving||% DV|
|Total Fat 87.6g||117 %|
|Saturated Fat 30.9g||154 %|
|Monounsaturated Fat 31.9g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 3203mg||986 %|
|Sodium 1496.2mg||52 %|
|Potassium 1107.6mg||29 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 24.9g|
|Protein 98.4g||141 %|
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Calories per serving: 1288
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