Recipe - Bill Hohepa's Fish Crumble, Fish Pie, Raw Fish Marinade - 24 Jul
Fish Crumble - serving for 2
2 skinned and boned fillets of white fish (snapper - blue cod - Terakihi)
Salt the fillets both sides and lay in a baking dish that has been lightly oiled with olive oil.
The crumble - One cup breadcrumbs
one lemon
one garlic clove
50 gram butter
Crate the zest from the lemon into bowl - crush and loosely chop garlic clove - add breadcrumbs and mix, add butter and mix to make a crumble.
Spread crumble over the fillets making sure the entire fillet is covered.
Bake at 180 degrees for 10 minutes.
Finish under grill until top is golden.
Serve with a salad best.
Fish Pie
Take 4 fillets of fish - any white fleshed fish with do. A good opportunity to use those fish that aren't a popular eating fish like Perch (Jock Stewart) - pigfish - scorpion fish or granddaddy hapuka and so on.
Cook 3 cups of pumpkin until ready to mash.
Prepare fillets - spread over fillets a mixture of lemon zest - crushed garlic - and a little lemon juice. Leave to marinate while pumpkin is cooking
Prepare pie dish by lining pie dish with short pasty (bought is good) bottom and sides. Leave pie 'lid' until last.
Mash pumpkin using a small amount of butter.
Pour half the pumpkin into pie dish and spread smooth.
Lie fillets of fish on top.
Pour last of pumpkin over fish and spread smooth.
Add pastry pie lid. Fork in some breathing holes.
Bake at 180 degrees Celsius for 20 minutes.
Serve in pie slices with salad.
Red Fleshed Raw Fish Marinated (Kahawai - Kingfish)
Cool the fillets until cold (in fridge or on ice)
Take 1 reasonable sized cold fillet of kahawai - kingfish and cut into slithers.
The marinade
Into bowl put:
Half cup extra virgin olive oil - half cup white balsamic vinegar - 1 crushed and roughly chopped garlic clove - 3 sprigs of flat leafed parsley - 1 table spoon capers. Mix all together and then add in the fish slithers. Leave to marinate for 20 minutes.
Cut slices of Ciabatta bread and light toast - Cut a garlic
clove in half and wipe over toasted bread. Place pieces of
marinated fish on the bread with a piece of sun dried tomato and
serve.
