We caught a marlin while sailing on the New South Wales coast and hence we have been eating marlin for weeks. Surprisingly I am not running out of exciting ways to cook it. I have a few more ideas to try out yet, but this pie is another 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 finely chopped onion and one rasher of bacon diced. Once the veggies started to soften, I added one cup of fish stock* and cooked the vegetables as I simmered the fish stock to reduce it by half.
Then I added 200ml of cream and the cubed marlin. Stirred to combine all the ingredients, and then pour it into two deep ramekins.
The marlin does not take long to cook, so I served the pies as soon as the pastry was puffed and browned. They were really very delicious!
*Note: I used fish stock cubes that I picked up at an Asian grocer, Ikan Bilis; the brand is Knorr. They have a strong flavour and worked perfectly with this pie.
More marlin recipes?
Marlin Dumplings in a Spicy Broth / Marlin Skewers on Green Pea Mash / Pickled Marlin & Nummus
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