Smoked Fish Pie

For those of you who have been following us for awhile, it isn’t hard to figure out that the crew of Iron Lady like to eat (and eat well). As a change of pace, I thought I would cover one of the many dishes we make on board – Smoked Fish Pie.

Any fish will do but the meatier varieties like wahoo and tuna work best. The process starts by dredging fish steaks in brown sugar and salt and refrigerating for about an hour.

At the end of that time, the fish steaks are once again coated in brown sugar and salt and then smoked. We modified our barbee to do the smoking. For us, Manuka wood is the smoking wood of choice. Not available in the states, a remote substitute would be mesquite but the manuka is much nicer.

The manuka wood is placed on a pan over the burners and the burners are turned on high until the wood starts to slowly burn.

The steaks are placed over the smouldering wood and the burners are turned off.

In about an hour, the fish is ready.

It is wonderful as is but Steve decided to make a smoked fish pie. A glass casserole dish is lined with layers of filo dough and butter.

A roux of water and flour is prepared for the filling and veges like peas, corn are added along with onions, garlic and the smoked fish.

The mixture is placed in the casserole dish and the whole is topped with whipped potatoes and baked for around 40 minutes. THe result is just too good.

Cheers