Marlin, marlin, marlin! We are still eating marlin regularly and surprisingly I am not running out of interesting ways to cook it. I have a few more ideas to try out yet, but this pie is another one of my favourites. Marlin is a firm fish and it gave this pie a real meatiness.
Here is what I did…
I sautéed one finely diced carrot, one stick of celery finely diced, one onion finely diced and one rasher of bacon diced. Once the veggies started to soften I added one cup of fish stock*and further cooked the veggies as I simmered the fish stock to reduce it by half.
Then I added 200ml of cream (longlife which I always have on the boat) and the cubed marlin. Stirred to combine all the ingredients and then pour it into two deep ramekins.
I topped the ramekins with pastry and popped them in the oven.
The marlin does not take long to cook, so as soon as the pastry was puffed and browned I served the pies. They were really, really yummy!
*Note: I used fish stock cubes that I picked up at an Asian grocer, Ikan Bilis, the brand is Knorr. They are very strong and worked perfectly with this pie.