We actually heard a couple of showers of rain just before dawn-something we haven’t heard or seen much of in twelve weeks. It made for a nice morning, but I bet it brings the sandflies back with a vengeance.
At breakfast, we decided to take another day off fishing as it is pretty physical here, and we were both in need of some rest. We’d heard of a nice drive to what they call “The Cliffs” on the ocean so decided to go take a look before lunch.
It was beautiful-the white sandstone cliffs and blue ocean were really stunning. There were 3 groups fishing, and we were lucky enough to be there when one man hooked and landed a big tuna on the beach. Russ got down and hauled the fish in by its tail whilst the man continued to wind in. We were promised a chunk of tuna for our dinner and were thrilled when he brought us over a very generous amount..
Back home for lunch, I made us smoked fish and corn vol au vents.
Smoked Fish and Corn Vol Au Vents
- 2 tablespoons light margarine (you could use butter)
- 1 small onion, diced
- 2 tablespoons flour
- ¾ cup milk
- 1 400g can corn kernels
- 100g smoked fish (or tuna, salmon, leftover steamed fish, whatever you like), flaked
- 1 cup grated cheddar cheese, divided
- Squeeze lemon juice
- Salt and plenty of pepper to taste
- Melt and heat the margarine over medium heat. Add the diced onion and cook gently for about 5 minutes until softened but not brown.
- Add the flour and cook stirring a couple of minutes, then add all the cold milk at once stirring quickly vigorously with a wooden spoon. I always make my white sauces this way and never get lumps. Feel free to do it your way though.
- Add the corn and stir through, then add the fish flakes. Reheat to simmer, then remove from the heat and add ¾ cup of cheese stir through then add the lemon juice and salt and pepper.
- Allow the mix to sit while you heat the empty vol au vent shells in a 180c oven for about 5 minutes, then fill them generously with mix and top with the remaining cheese.
- Bake at about 200c until the cheese is browned.
I had 6 medium shells to fill but made enough mixture to fill them and leave about 2/3 to have on toast tomorrow. You would easily fill 6 large vol au vents with the amount of mixture made.
Russ made us a smoked fish dip after lunch. We try to make our own dips rather than buy them so we know what we’re getting, and we turn all our leftover bread, rolls French sticks and baguettes into dried toasts rather than buy crackers and chips etc. We’d normally use green onion in this one, but didn’t have any, so red onion it was.
Smoked Fish Dip
- 50g smoked fish (or tinned salmon or tuna), flaked
- 2 tablespoons very finely chopped red onion
- 2 teaspoons capers
- 1 teaspoon horseradish
- 2 tablespoons sour cream (we use low fat)
- 2 tablespoons yoghurt (we use low fat)
- 1 tablespoon mayonnaise (we use low fat)
- 2 teaspoons lemon juice
- Freshly ground black pepper to taste
- Mix together then refrigerate for a couple of hours to allow the flavours to blend.
- Serve with crackers or dried toasts as we do.
In the afternoon, we headed out to use the phone and internet. It’s an 11k drive down sandy 4WD track to get to a bay where you can get a signal from the Bidyadanga Community tower. It’s marked by a burned out car, but being us, we forgot the exact instructions and took the right hand turn after the car as opposed to the left before!
Never mind, we found a beautiful bay we’d been to many years before and got an excellent signal. Russ fished while I phoned and computed to my heart’s content, until the batteries ran out and the sandflies got the better of me. We took a wrong turn on the way home too, and ended up coming back to the park by a completely different track past a huge flock of brolgas-a great round trip!
I marinated our very kindly given (but poorly filleted) tuna for a lovely dinner of Indian style fish, rice and raita. We might eat fish almost every day when we are catching it, but we seldom eat it the same way!
Indian Style Fish
- ¾ cup natural yoghurt
- 2 teaspoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chilli powder (I use red Kashmiri)
- ½ teaspoon turmeric
- ½ teaspoon cardamom
- ¼ teaspoon fenugreek powder
- 1 teaspoon salt
- Enough fish fillets for two people (I used tuna, but would usually use a firm white fish fillet)
- Chopped fresh coriander
- Mix together all the ingredients except the fish, then add the fish fillets making sure each is coated with the marinade.
- Allow to marinate for 20 minutes to half an hour, then cook under a hot grill or in a hot oven.
- Cook until the fish flakes but is not over cooked-start checking after about 8 minutes. Cooking time will depend on the thickness of your fillets.
- Scatter with chopped coriander and serve.
I thought recently that this blog is finally going the way I wanted-a bit of travel, a few markets, some fishing and some recipes using all that gorgeous fresh stuff.