Russ caught a good sized trevally the other day so brought it home and smoked it that afternoon. We ate some of it still warm on home made toasts with a drink, then put the rest in the fridge.
Today, with the remainder, he made us a smoked fish dip and I made kedgeree for brunch this morning before we headed out to catch the big emperor that got away yesterday. The kedgeree recipe is from my sister and is maybe more a cross between a moister mornay and a kedgeree, as it has a white sauce through it and is topped with cheese. Whatever, it’s a yummy way to use our fish!
Back from fishing, we landed 5 nice Spangled Emperor (and not much else) in a couple of pleasant hours out on the reef. We were fishing in 2 metres of clear water over a shaley bottom, 200 metres off shore so it was very easy (like shooting fish in a barrel). It would have been fun to keep fishing, but stopped at 5 due to freezer space. Russ has already filleted 4 and kept me a frame to make stock from, and we kept the smallest (42cm) fish whole to cook tomorrow night. I’m thinking something with soy, ginger, 5 spice and garlic …….
Smoked Fish Kedgeree
- 2 tablespoon butter (I used light margarine)
- 1 small onion, diced fine
- 1 stick celery, diced fine
- 1 small carrot, grated
- 1 clove garlic, crushed (I used a teaspoon of jarred)
- 2 tablespoons flour
- 3 teaspoons curry powder
- 2 cups milk (I used low fat)
- 1 tablespoon lemon juice
- Salt and pepper to taste (we like lots of both)
- 2 cups cooked rice
- 1 cup flaked smoked fish (or thereabouts, I don’t measure fish)
- 1 cup grated cheese
- Preheat oven to 190c
- Melt the butter and cook the onion, celery, carrot and garlic gently until softened, about 5 minutes,
- Add the flour and curry powder and cook for a couple of minutes.
- Gradually add the milk, stirring as you do so it doesn’t get lumpy. Simmer a couple of minutes. Add the lemon juice and season to taste with the salt and pepper.
- Toss through the rice and smoked fish, then put all into a pie dish.
- Top with the grated cheese and bake in the oven for about 20 minutes or until well browned and piping hot.
Serves 2 piggies or 4 more moderate eaters!