Fish Smokies

by grainnep

Fish smokies

Smokies

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There are bugs in the house, Coughs, aches and pains (but that could just be from my recent gymnastics class). Nothing too serious and at least the shopping is done, presents are wrapped and all the cooking is prepped. Quick controversial poll, how many women out there did all the food shopping, present shopping, wrapping, card writing?…..
Thought so :-), as my husband points out, I would not have it any other way and he’s quite right of course, but I milk it anyway.

Nothing like comfort food to sort our house out and this fish dish is the best. Straight from my mothers recipe vault so its hey day was the ’70’s. A visit to ‘le Coq hardi’ would have been a rare special occasion and this dish is from there. Throw in a delicious poached pear galette and you have a meal to sooth away any aches and pains.

So, Happy Christmas all and I hope you enjoy these.

Smokies by John Howard of Le Coq Hardi
Serves 4

8 oz smoked haddock
1/2 pint milk
1/2 chopped onion
1 bay leaf
2oz tomato concasse or 12 cherry tomatoes, 8 quartered, 4 whole
1/2 pint cream
2oz gruyere

Put fish milk onion and bay leaf into pot and bring to boil.
Turn off immediately and let fish sit in it until cooked
Remove fish with slotted spoon and gently separate into pieces. Don’t shred!
Put alternate layers of tomato and fish into ramekin dishes, season well, top with final tomato if using cherrys.
Divide cream into the 4 dishes, top with the grated gruyere and a final season.
Bake at 180 for about 15 mins until bubbling and gorgeous.
Serve with crusty bread and devour.

Poached pear galette
4 pears peeled cored and poached until tender and sliced
5oz shortcrust pastry
2 oz each of brown sugar and almond meal mixed
Egg wash and more brown sugar to coat

Oven at 180c

Roll out the pastry into a circle
Spread a thin layer of almond meal and sugar mix over the pastry
Starting in the centre, layer the pear in a circle extending output leaving 2 inches free all the way round.
Fold the pastry inwards towards to centre so you have a nice border but can still see plenty of pear.
Brush the pastry edges with the egg wash and sprinkle over the sugar.
Bake for about 25-30 minutes and serve warm with cream.

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