A Pie Worthy of a Champion

Content writer Anna Ngo shares her delicious recipe for smoked marlin pie, made from the winning fish caught by Chris Gibbs and team at the recent Anglers Eldorado international Billfish Tournament.

Fish pie made from smoked marlin caught at the recent Anglers Eldorado International Billfish Tournament in the Bay of Islands, New Zealand

Fish pie made from smoked marlin caught at the recent Anglers Eldorado International Billfish Tournament in the Bay of Islands, New Zealand

Having joined the growing Oceanmax team less than four weeks ago, I’ve been enjoying a lot of firsts. Among these has been trying smoked marlin for the first time.

 

Eldorado fishing tournament winner and international sales manager Chris Gibbs brought pieces in to work for anyone interested to try. I was certainly very interested! Delicious as it was, with a mild taste and firm yet flaky flesh, it was begging to be made into a fish pie, another thing I’d never done before. I adapted a recipe by New Zealand food personality Nadia Lim. It was a hit! Fortunately, we're all easygoing about microwaving fish at the office.

 

Topping

1 ½ lbs potatoes (500g)

1 large knob butter

½ cup milk

¼ cup cheese, grated for sprinkling (I used Colby)

Grated Parmesan cheese (optional, just the stuff in a can)

Sage onion breadcrumbs (optional)

 

Filling

2 Tbsp oil

1 onion, diced

1 rib celery, finely diced

1 small carrot, finely diced

3 or 4 sprigs thyme, picked

2 bay leaves

2 Tbsp butter

2 Tbsp flour

2 cups milk

1 cup cheese, grated

1 tsp Dijon mustard

1 ½ lbs smoked marlin (500g) or other white fish

½ cup frozen peas, thawed and drained

Savory shortcrust pastry sheets (I used Edmond’s)

  1. Cook potatoes in boiling salted water until soft. Drain and mash with butter and milk. Season to taste with salt and pepper.
  2. Heat oven to 400°F (200°C).
  3. To make filling, heat oil in a frying pan on medium heat; sauté onion, carrot, celery and thyme until soft and fragrant (about 4 minutes). Add butter. When melted, add flour and stir continuously with a wooden spoon for 2 minutes to cook the flour. Add milk gradually, stirring continuously to prevent any lumps from forming, then add bay leaves. Simmer, stirring continuously until thickened (about 3-4 minutes). Mix in Dijon mustard and cheese.
  4. Fold smoked marlin into cheese sauce. Season to taste with salt and pepper. (You may not need much salt, as smoked fish can be quite salty.) Turn off heat and fold in peas. Discard bay leaves.
  5. Brush a springform cake pan with oil then line with tempered pastry sheets, cutting pieces to cover bottom and sides.
  6. Fill with marlin and sauce mixture. Top with mashed potato, grated cheese, a sprinkle of Parmesan cheese and a sprinkle of breadcrumbs. Cook for 20-25 minutes or until cheese is melted and golden. 

 

By Anna Ngo

Oceanmax International

anna.ngo@oceanmax.com

Blog post published 9 February 2018

fish
recipes
team