Last week I had one of the best days fishing I have had for a long time. We left Hobart at 5am and launched the boat from Eaglehawk Neck for sunrise with Southern Bluefin Tuna on our mind. The tuna weren’t really on the chew as the weather was too nice – they love it in a dirty South-Wester down there so we decided to give bottom fishing a bit of a crack. Long story short we boated 12 Stripey Trumpeter in about an hour and a half. Most of the time was actually spent winding them up as we were in almost 200m of water. I had sore arms for days! There were even a couple of whales down there but the fishing was too good to go and take photos of them.
I would have to say Stripey Trumpeter would have to be my favorite eating fish so I normally don’t like doing too much to it. But in this case because we had shitloads of it I decided to try a few different recipes. Because it is Autumn and there are mushrooms all over our front lawn this pie seemed to fit the bill nicely.
4 Floury Potatoes
800g of Stripey Trumpeter – Cubed
300ml Sour Cream
Zest of half a lemon
1/2 a Lemon – sliced thinly and quartered
2 punnets of mushroom – mix it up a bit by adding shitake, honey brown and oyster
3 shallots – sliced
3 Bay leaves
1 1/2cm slice of Speck
White Pepper and Salt
1 cup of fish stock
A few sprigs of rosemary
1. Put the rosemary – just a little, shallots, butter, zest, speck, bay leaf, pepper, salt and mushroom in a pan on a low heat and soften.
2. Then add the sour cream fish stock – you can add a splash of white wine if you want. Let this simmer and reduce a bit.
3. Boil the potatoes and put them through a ricer and allow to cool. Then add few table spoons of butter and the egg and mix well.
4. In a decent pie dish cover the bottom in the fish and add the sauce.
5. Make little dumplings out of the potatoes and place them on top of the fish and add a few lemon wedges.
6. Put in a hotish oven say 200 degrees Celsius and cook until the potato is golden.