My husband just rung to say hes bringing home some smoked marlin for tea tonight. Great, only I've got no idea how to prepare it!
rainrain1,
Mar 29, 11:22pm
It might be already cooked of course. I remember my mother used to boil smoked fish, I have no idea what fish it was, but we used to knob on some butter, pepper and salt, and it tasted wonderful
cookessentials,
Mar 30, 1:14am
smoked marlin could be used in a kedgeree as any other smoked fish - yes it wil be cooked in a smoker.
alewis,
Mar 30, 1:16am
put in a white sauce and serve on toast rounds
cookessentials,
Dec 16, 3:54pm
800g freshly smoked marlin or similar. 4 eggs 500ml blue top milk 1 small onion, quartered small bunch parsley, leaves only, chopped 100g butter 50g plain flour pinch freshly grated nutmeg 1kg floury potatoes, peeled and cut into even-sized chunks 50g grated tasty cheddar cheese
How to make smoked fish pie:
Flake your smoked fish into a large, ovenproof, rectangle baking dish.
Hard-boil the eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped fresh parsley.
Make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.
Assemble and bake. Heat oven to 200C (fanbake 180C). Boil the potatoes for 20 mins. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins.
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