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Smoked Fish Timbales
Courtesy of UK Seafish Authority
Servings: 6
Prep Time: 20 Min.
Cook Time: 35 Min.
What you need:
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8 oz. smoked cod or whiting fillets, skinned and finely cubed
outer leaves of 2 leeks
1 Tbsp. butter or margarine, melted
1/2 c. risotto rice
15 oz. chicken or fish stock (made with half a stock cube)
3 Tbsp. half & half
1 egg, beaten
black pepper
lemon or lime to garnish
What to do:
1. Preheat oven to 350°F. Cut the leek leaves into strips, about 1-in. width. Blanch for 2-3 min. Drain and cool under cold running water.
2. Lightly grease 6 ramekin dishes. Line with the leek leaves, leaving the ends overhanging.
3. Cook the rice in the stock for 10 min., stirring occasionally, until the liquid is absorbed. Stir in the fish, cream, egg and pepper. Spoon into the ramekin dishes. Fold over the leek leaves.
4. Cover and place the dishes into a large roasting pan half filled with hot water. Cook for 25 min. Turn onto a serving plate and serve hot or cold as a starter with bread, garnished with lemon or lime.

* Courtesy of Seafish, the UK Sea Fish Industry Authority
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Nutritional information:
Calories: 131;   Total Fat: 7g;   Total Carbs: 7g;   Fiber: 1g;   Protein: 10g;  
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