Marlin pies ready to east. Delicious marlin filled pie with puff pastry

Marlin Pies

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.

Delicious marlin filled pie with puff pastry

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.

Delicious marlin filled pie with puff pastry

I topped the ramekins with pastry and popped them in the oven.

Delicious marlin filled pie with puff pastry

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!

Marlin pies ready to east. Delicious marlin filled pie with puff pastry

 

*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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s