|Frozen shortcrust pastry||14 Ounce (400 Gram)|
|Eels||16 Ounce (2, Weighing Approximately 500 G , 8 Oz Each)|
|Shelled prawns||7 Ounce (200 Gram)|
|Fillets of whiting||6|
|Fresh spinach||18 Ounce (500 Gram)|
|Button mushrooms||7 Ounce, thinly sliced (200 Gram)|
|Double cream||60 Milliliter (4 Tablespoon)|
|Lemon||1⁄2 , juiced|
|White wine||4 Fluid Ounce (120 Milliliter)|
|Mixed spice||4 Pinch|
|Fresh herbs||45 Milliliter, coarsely chopped (3 Tablespoon, Chives, Parsley, Chervil)|
|Butter||3⁄4 Ounce (20 Gram)|
|Gelatin powder||1 Tablespoon (1 Packet)|
1. Thaw the pastry. Ask your fishmonger to clean and skin the eels. Cut 2 pieces (5 cm/2 inches long) off the eels and put them aside. Chop the remaining flesh, as well as the fillets of whiting and the prawns.
2. In a bowl, mix the chopped fish and prawns with the mushrooms. Pour over the white wine and lemon juice. Add the cream, 1 egg yolk and the chopped herbs. Season and add the mixed spice. Mix well. Refrigerate.
3. Remove the spinach stalks and wash the leaves under running water. Drain and cut into strips.
4. Preheat the oven to 200°C (400°F; gas mark 6).
5. Roll out the pastry to a thickness of 5 mm (1/4 inch). Butter a pie dish and line it with three-quarters of the pastry, easing the pastry smoothly and evenly into the base and up the sides of the dish, extending slightly above the top. Cover with a layer of spinach, then a layer of the fish mixture, then the pieces of eel and another layer of the fish mixture. Finish with the remaining spinach.
6. Roll out the remaining pastry to form a lid. Cover the pate, pinching the edges of the pastry together firmly. Glaze the top of the pie by brushing with the remaining egg yolk. Make a hole in the centre of the lid, and place a tiny roll of buttered paper in it to allow the steam to escape. Bake for 1 1/2 hours. Remove from the oven and pour the gelatine, which you have dissolved in a few spoonfuls of lukewarm water, through the hole in the top of the pate. Leave to cool for 24 hours before serving.