Untallow

Untallow is a traditional British dish, particularly associated with the West Country, especially Devon and Cornwall. It is a type of fish pie, typically made with haddock or other white fish, which is poached in a mixture of milk, cream, and spices, then baked in a pastry crust. The dish is known for its creamy, rich filling and crispy pastry topping.

The term "untallow" is believed to have originated from the Old English word "untallowen," which means "to make untallow," referring to the process of making the fish untallow, or removing the fat from the fish. This was a common practice in the past to make the fish more palatable and easier to cook.

Untallow is often served as a main course, accompanied by potatoes, peas, or other side dishes. It is a hearty and comforting dish, often enjoyed during colder months or as a special treat. The dish has been a staple in British cuisine for centuries and continues to be popular today, particularly in the regions where it originated.