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03 January 2008 @ 04:00 pm
Hey wow, recipes. Here's one with fish.  
I'd forgotten about this, and I've always meant to post a recipe here, so here's one that a) you can make without lots of stupid measuring and stuff, and b) that I'm recalling off the top of my head. It's really flexible, so don't worry. All y'all need is some form of smoked fish (we use hoki or occasionally terakihi, but anything, honestly, would do) and some sweet potatoes, and you should have the rest on hand. If you don't, I don't know you any more.

So...

Ingredients
One or two smoked fish fillets, shredded (I pull the flesh off the skin with a fork)
Capers

Roux sauce:
butter or oil
flour
milk

Sweet potato of some form, depending where you reside (kumara here, yams would do, etc)
Parmesan cheese

Method
1. Peel and cut your sweet taties and put them on to boil. Mash with a little butter and milk and put aside.
2. Make a tasty roux: warm some oil or melt some butter in a saucepan, then stir in flour until you get a thick paste. Add milk, stirring until you have a smooth, thickish sauce.
3. Stir in some capers, as many as takes your fancy.
4. Add the shredded smoked fish, and stir into a big gloppy mess until the fish is heated in the sauce.
5. Transfer gloppy fish mixture to a casserole or lasagne dish. Spread mashed sweet potato over the top and sprinkle liberally with grated parmesan cheese. Grill until brown (or black if you get sidetracked).

Eat more than you should, and remind yourself next time to use trim milk in the roux because then you'll feel less guilty. Is good cold wintry comfort food.
 
 
 
duck_n_penguinduck_n_penguin on January 3rd, 2008 07:18 pm (UTC)
Yum! Will this work with salty fish like kipper snacks?

Oddly enough I woke up this morning wanting to post to monkeykitchen as well. But I will delay so your recipe will not be displaced from the top of the page. ;)

(go slugs!)