仰望星空派（Stargazy pie）是英国经典名菜，也是被广大中国留学生称为“英国黑暗料理”的最佳代表。

Ingredients
配料


For the mustard sauce
芥末酱用料


英文名        中文名        备注

chicken stock        鸡汤        250ml

crème fraîche        鲜奶油        125g

English mustard        英式芥末        25g

salt        盐        一小撮

mustard powder        芥末粉        半茶匙

lemon juice        柠檬汁        一两茶匙

For the pie
派用料

英文名        中文名        备注
bacon        培根        一块，150g（肥瘦相间）

onions        洋葱        16个，去皮

puff pastry        酥皮面团        250g（全黄油，擀到3-4mm厚）

quails' eggs        鹌鹑蛋        16个

egg yolk        蛋黄        1个，搅匀

sardines        沙丁鱼        4-8条（片成片儿，骨头和头都留着）

rapeseed oil        菜籽油        1-2汤匙

butter        黄油        25g

white wine vinegar        白葡萄酒醋        1汤匙

Direcions：
做法：

1. For the mustard sauce, bring the stock to the boil in a non-reactive saucepan. Whisk in the crème fraîche, mustard, salt, mustard powder and lemon juice until well combined. Bring back to the simmer.
芥末酱做法：鸡汤放在炖锅里烧开。搅入鲜奶油、芥末、盐、芥末粉和柠檬汁，搅匀，然后小火煨一会儿。

2. Pass the sauce through a fine sieve into a jug and set aside.
将芥末酱过细筛，放入广口瓶中备用。


3. For the pie, cook the bacon in boiling water for 20 minutes. Drain, then allow to cool slightly before chopping into lardons.
派的做法：培根在沸水中煮20分钟。沥干，冷却一会儿切成片。
Bring another pan of water to the boil and cook the baby onions for 6-7 minutes, or until tender. Drain and refresh in cold water, then slice each onion in half. Set aside.

4. 用另一个平底锅，加水烧开，放入小洋葱煮6-7分钟，或煮到软了为止。沥干，过冷水，每个洋葱切两半。备用。

5. Preheat the oven to 200C/400F/Gas 6.
预热烤箱至200C/400F/Gas 6 。

6. Roll out the puff pastry until 3-4mm thick, then cut into 4 equal-sized squares. Using a small circular pastry cutter the size of a golf ball, cut out 2 holes in each pastry square.
把酥皮面团擀至3-4毫米厚，然后切成4个大小相等的正方形。拿一个高尔夫球大小的圆形糕点刀具，在每个方面皮上切出2个圆洞。

7. Place each square on a baking tray and brush with the beaten egg yolk. Chill in the fridge for 15 minutes.
将方面皮涂上蛋黄液，每个放在一个烤盘上。在冰箱里冷藏15分钟。

8. Bake the pastry squares in the oven for 18-20 minutes, or until golden-brown and crisp. Remove from the oven and set aside.
把方面皮放在烤箱里烤18-20分钟，或烤至金黄香脆即可。从烤箱中取出，备用。

9. Turn the grill on to high.
把烤架调到高温状态。

10. Place the sardine fillets, heads and tails on a solid grill tray, brush with the oil and season with salt and freshly ground black pepper. Grill for 2-3 minutes, or until golden-brown and just cooked through (the fish should be opaque all the way through and flake easily).
把沙丁鱼鱼片、鱼头、鱼尾放在一个硬的烤盘里，刷上油、盐、黑胡椒。放在烤架上烤2-3分钟，或者烤至颜色金黄、刚刚熟即可（鱼应该是不透明的、容易剥成片的样子）。

11. Heat a frying pan until medium hot, add the butter and bacon lardons and fry gently for 3-4 minutes, or until golden-brown. Add the onions and stir in enough sauce to coat all the ingredients in the pan. Reserve the remaining sauce and keep warm.
把煎锅加热至中等热，加黄油和培根片，煎3-4分钟，或直至颜色金黄。加入洋葱和足够的酱（刚做的那个酱）搅拌，把锅中所有东西都裹上酱。剩余的酱保温，备用。

12. Bring a small pan of water to the boil, add the vinegar and a pinch of salt. Reduce the heat to a simmer.
烧开一小平底锅的水，加少许盐和醋。转小火煨。

13. Crack the quail's eggs into a small bowl of iced water, then pour off any excess (there should only be just enough water to cover the eggs).
把鹌鹑蛋打入一小碗冰镇过的水，然后倒出多余的（水刚盖过鹌鹑蛋即可）。

14. Swirl the simmering water with a wooden spoon to create a whirlpool effect, then gently pour the quails' eggs into the centre of the whirlpool. Poach for about 1-2 minutes, or until the egg whites have set and the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper.
用木勺转圈搅动煨着的水，转成漩涡状，然后把鹌鹑蛋轻轻倒入漩涡中心。煮1-2分钟，或直至蛋清凝固、蛋黄仍是液体的样子。用漏勺盛出，在厨房用纸上沥干。 

15. To serve, divide the onion and bacon mixture between 4 serving plates. Arrange the sardine fillets on top, then place four poached quails' eggs around the fillet.
装盘时，把洋葱和培根的混合物分成4份，把沙丁鱼片放在上面，然后在周围摆四个鹌鹑蛋。

16. Using a stick blender, blend the remaining sauce until frothy. Spoon the froth over the top of the sardines and eggs.
用手持搅拌器把剩下的酱打起泡，用勺把泡沫舀起来，涂到沙丁鱼和鹌鹑蛋上。

17. Top each pile with the puff pastry squares, then place the sardine heads and tails through each hole in the pastry. Serve immediately.
每份上面都盖一片方形的酥皮，然后把沙丁鱼的头和尾插入酥皮上的圆洞。