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Sea Run Trout

Mid Sea-Run Season Report


Sea-run trout fishing this year got off to a cracking start in most areas, with the majority of anglers employing nearly every trout fishing technique to secure fish in local estuaries statewide.
Even those anglers fishing the "off-season" lower down in our estuaries for sea-trout commented on the number of fish moving in early August.

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Catch in the Kitchen - Smoked Fish

The editor threw me a challenge; Find me some recipes in which to use smoked fish. Mind you, why would you bother - it's great on its own.

 

Out come all the cook books, magazines and all my folders of recipe clippings. I tend to hoard recipes and my wife has this habit of giving me cook books, you see I do most of the cooking. I think she is looking after herself. Low and behold in my folder of clippings what did I find but a recipe sheet, that is about 15 years old, put out by the then Tasmanian Fisheries Development Authority which had the following five recipes.

Grilled Smoked Trout (serves 2)

2 smoked trout fillets or 1 whole trout, 2 tablespoons butter, freshly milled black pepper.

1. If using the whole fish split down the middle and remove the backbones.

2. Preheat the grill, grease the grill rack and place fish on it, skin side down.

3. Place nobs of half the butter on the fish and season with pepper.

4. Cook under the grill for about 3 minutes, turn over and repeat.

5. Serve with mustard or caper butter and fresh bread.

Golden Smoked Fillets (with mustard sauce) (serves 6)

500g smoked fish, 1 tablespoon butter, 1 tablespoon plain flour, 1 dessert spoon dry mustard, 1 teaspoon sugar, 1 tablespoon vinegar, ¾ cup milk, 1 egg yolk.

MUSTARD SAUCE - Combine the flour, mustard, sugar and mix with the vinegar.

1. Place fish in warm unsalted water and gently poach for approximately 5 minutes. Whilst it is poaching cook the sauce.

2. Melt the butter, add the flour paste and stir - cook for two minutes.

3. Remove from heat and add milk gradually, stirring constantly. Return to heat and bring to the boil. Stir-cook for 2 minutes - remove from the heat.

4. Place egg yolk into a bowl, beat it and add a little of the not sauce. Blend into the remainder of the sauce.

5. Serve with poached smoked fish.

Another to add is a combination that we have on our birthday/fathers/mothers day etc. and serve for breakfast in bed. It is a combination of warm croissant, scrambled egg and smoked fish. It's a great way to start the day and if I am feeling really generous I will give my wife a glass of champagne to accompany this dish for breakfast - she always seems very happy after that for some reason.

Smoked Fish Pate

500g smoked fish, 1 tablespoon lemon juice, 100g white fish fillets, 6 tablespoons breadcrumbs, 3 tablespoons dry white wine, 1 egg yolk, 3 tablespoons fresh cream, 50g butter - melted, pinch thyme, salt and freshly ground black pepper.

1. Remove any skin or bones from the smoked fish and cut into 3 cm pieces.

2. Marinate the white fish fillets in the wine, lemon juice and thyme for one hour.

3. Mince the white fish fillets, add the egg, breadcrumbs, butter and cream and work into a moist paste, using the marinade.

4. Place a layer of paste in the bottom of a terrine, then a layer of smoked fish. Repeat this process until all fish and paste are used, finishing with the paste.

5. Cover bowl with aluminium foil, stand in a pan of water and cook in the 160-180 C (325-350 F) for 45 minutes. Serve cold with toast or bread.

Smoked fish Souffle (Serves 6)

500g smoked fish - cooked and flaked, 1 tablespoon butter, 1 tablespoon plain flour, salt and pepper to taste, 1 cup milk (or ½ cup milk and ½ cup fish stock), 3 eggs - separated, pepper to taste.

1. Melt the butter in a saucepan, add the flour, stir-cook for 1 minute, slowly add the milk stirring constantly and bring to the boil, simmer for 3 minutes until thickened. Then add the fish.

2. Beat the egg white until just stiff. In a separate bowl blend the egg yolks and pepper, add the fish mixture and mix gently. Very carefully fold in the egg whites.

3. Place mixture into greased individual soufflé dishes or one large soufflé fish (about two-thirds filling them). Stand dishes in a pan of warm water and place in a moderate oven 180-200 C (350-400 F). allowing approximately 40 minutes for individual and 50 minutes for large one. Serve immediately with salad and fresh bread.

Smoked Fish Flan (serves 4)

250g short crusty pastry, 250g smoked fish, 2 large eggs, 300 ml fresh cream, 1 tablespoon French mustard, ½ tablespoons finely chopped capers, freshly ground black pepper and salt to taste.

1. Roll out pastry and line a 25 cm flan or pie plate. Glaze with a little beaten egg and milk or milk.

2. Flake the smoked fish and remove any skin or bones, arrange pieces in the bottom of the pastry case.

3. Beat together the eggs, cream and mustard then add the capers and season with salt and pepper.

4. Spoon or pour the mixture carefully over the fish making sure not to break through the pastry.

5. Bake in a moderately hot oven 200-230 C (400-450 F) for approximately 30 minutes, or until the filling is set and the pastry is golden brown. Serve warm or cold with salad.

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