The Family have been fishing
They caught some Kahawai
This local fish, is a slightly oily fish
It needs to be bled as soon as caught.
Makes great fish cakes, not exactly a fish to pan fry
Chris home smoked it
He really nailed it
It was so moist and full of flavour
(Not too smoky. I not an over-smoked type of person
Must be all those years smoking cigarettes. Got enough smoke then, to last a lifetime!!!)
Anyway, I digressed, sorry.
What to do with Smoked Kahawai,
of course Smoked Fish Pie
A Super Fish Smoked Pie
I have taken all the ideas for Fish Pies, that I have made over the years
I think I really got it with this one.
Sweet, lightly sautéed leeks, grated carrot and not a bit of cheese in sight
Lovely citrus, from fresh lemons
My secret ingredient this time, was some leftover Hollandaise sauce.
We had a trip to the country in the weekend and came home with lots of Fresh, fresh, fresh vegetables, including Asparagus.
Plus gnarly juicy lemons off Debbie’s tree
Don’t you love spring?
My friend John McCready, put a post on Facebook of his Asparagus and Poached Egg dish.
Gave me inspiration
Looked very good but need a little something else.
Hollandaise is an excellent added extra.
First find a So Simple recipe
Found this on the net for an easy peasy Hollandaise Sauce
From a blog site by Elise Bauer click here to connect to Elise
3 egg yolks (see how to separate eggs)
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne (optional)
10 tablespoons unsalted butter
1 Melt the butter slowly in a small pot.
Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
2 Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender.
Blend the egg yolk mixture at a medium to medium high speed until it lightens in color,
about 20-30 seconds.
The friction generated by the blender blades, will heat the yolks a bit.
The blending action will also introduce a little air into them,
making your hollandaise a bit lighter.
3 Once the yolks have lightened in color,
turn the blender down to its lowest setting
(if you only have one speed on your blender it will still work),
and drizzle in the melted butter slowly, while the blender is going.
Continue to buzz for another couple seconds after the butter is all incorporated.
4 Turn off the blender and taste the sauce.
It should be buttery, lemony and just lightly salty.
If it is not salty or lemony enough,
you can add a little extra lemon juice or salt to taste.
If you want a thinner consistency, add a little warm water.
Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stovetop.
Use within an hour or so.
I placed the Hollandaise into a little insulated container
to keep it warm
The Leftover sauce went into the fridge, in the container and frankly was fine the next day
Hence the addition to my Super Fish Pie
In fact such a great addition to my Fish Pie, I would make it especially for a special occasion.
So on with the Asparagus Dish
The whole thing was delicious
Just cook some Asparagus
and Poach an Egg
I added some cooked Prawns as it was dinner
Smothered it with Hollandaise sauce
Sorry it has taken me ages to get to the main recipe, but here ya go.
Super Smoked Fish Pie
To feed 4 people
200 gms Smoked fish of your choice flaked , check for bones
Slosh olive oil
1 leek washed and sliced
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter
1 carrot grated
4 tablespoons plain flour
2 cups full fat milk, warmed
Sea salt and freshly ground black freshly ground black pepper
Zest of I lemon
2 tablespoons lemon juice
4 large potatoes peeled and chopped
1/4 cup hot milk
3 teaspoons cold butter
Cook potatoes in boiling salted water, till fork tender
Mash, or put through a ricer for really smooth potatoes
Add hot milk
Beat well and beat in the cold butter
Season with a little ground white pepper
In a medium size sauté pan, gently heat the olive oil
Add sliced leeks
Season with S & P and toss well
Cook for about 2 minutes
Add about 2 tablespoon water
Cover and cook about 4 minutes, till just soft but still nice and green
Remove from pan and set aside
In a pot add butter
Add grated carrot
Sauté till soft
Season with S & P
Add flour and stir and cook for 3-4 minutes
Add milk and stir well till thickens
Let gently bubble, approx 4 minutes
Continue to stir so that it doesn’t stick
Add juice and zest of lemon
Add Hollandaise Sauce
Taste and adjust seasoning if it needs it
Stir well, add flaked fish and
Time to assemble
In a gratin dish
Line with a small layer of the sauce
Cover with the leeks
Cover them with the fish sauce
Into 180C over and cook for 30 minutes
It should be golden and bubbling
So delicious, this is a Dinner Party Dish