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    Sunday, April 13, 2014

    Fish Pie - Use up your Leftovers

    Our friends Mary and Heinzie were staying for the weekend to help celebrated the Beloved's Turn of the Decade Birthday.

    After a good kick off start on Friday, Saturday had to be a quiet night, so that we would be in good form for the big Party on Sunday.
    A couple of weeks previously our friend Skid, brought us up from Taupo... a trout, caught by his fair hands only 15 hours before. I was worried that we wouldn't want it straight away, so it went into the freezer for a later date.
    Perfect time to bring it out.
    Saturday night dinner.

    I cooked the trout the only way I know how.
    It is a very delicate fish and I think it needs some flavour boost.

    Take your headless, gutted fish
    Season the fish inside and out with sea salt and freshly ground black pepper
    Fill the seasoned cavity with thin slices of red onion and lemon

    In a large baking dish, place some more sliced onions and lemons
    Use this as a trivet and sit the fish on top.
    Pour over some white
    Cover with foil and into a 180C oven

    Cook till a skewer slides through the fish

    This should take about 20 - 30 minutes, depending on the size of the fish

    This method of cooking keeps the flesh moist and delicious

    Then you remove the skin and slice off the flesh
    Trout is a very boney fish so be careful
    So I served it with Mashed Potato and Garlic Green Beans.

    Sometimes, I make a dressing with the juices but I now have a new seafood dressing...
    which I am loving.
    So simple
    Got the idea from the Trusty Triple Tested Recipe Book

    I have made a couple of changes. Rum instead of Brandy
    But use Brandy if you have it
    They suggested Chili Sauce but I love Sriracha Sauce so I used that

    1/2 cup Mayonnaise
    1 tablespoon minced Celery
    1 teaspoon minced red onion or shallot
    1 teaspoon Cider or White wine Vinegar
     Freshly ground Black Pepper
    1 tablespoon Sriracha Sauce
    2 tablespoons Rum or Brandy
    1 teaspoon parsley
    Sea salt

    Blend well
    Put into the fridge, best to let it set for a couple hours
    Perfect with trout or any seafood

    So I have digressed too much
    Back to the Fish Pie

    Of course there was leftover Trout, also leftover Hot Smoked Salmon
    Which we had had on crackers, as an appetiser
    Heaps of Mashed Potato and also Green beans
    Over catering again!
    What to do but Fish Pie of course

    So I made a Bechamel sauce
    For the Roux

    4 tablespoons butter 
    1 small onion, finely chopped
    4 tablespoons flour
    1 teaspoon mustard, I used Dijon
    Sea salt and freshly ground black pepper

    Zest (finely grated) and juice of 1 medium lemon
    2 cups milk, warmed
    2 bay leaves

    First make your Roux
    Melt butter
    Add onions cook gently till soft and translucent
    Add flour
    Stir well and cook out the flour taste, about 3-4 minutes
    Season with Salt, pepper and mustard
    Add grated lemon zest
    Meanwhile warm the milk with the bay leaf (to infuse the milk)
    Remove the bay leaf
    Add to roux
    Stir briskly and then use whisk to make sure there are no lumps
    Add lemon juice
    Taste and adjust seasoning if necessary

    Meanwhile, prepare your fish
    Break up the Salmon and carefully break up the trout
    Look out for those pesky bones
    I also defrosted a dozen prawns

    Add to Bechamel Sauce
    Along with the fish I added the Green beans
    Covered with Leftover Mashed Potato
    Baked at 180C till all bubbly and golden about 25 minutes

    Fish Pie

    We did manage to have a couple of shots and the compulsory Photo, with the appetiser
    Wouldn't be a Heinzie visit, without that

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