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Smoked Fish Timbales Serves 6


  1. Preheat oven to 180°C/350°F, Gas Mark 4
  2. Cut the leek leaves into strips, about 2.5cm (1") in width.  Blanch for 2-3 minutes.  Drain and cool under cold running water.
  3. Lightly grease 6 ramekin dishes.  Line with the leek leaves, leaving the ends overhanging.
  4. Cook the rice in the stock for 10 minutes, stirring occasionally, until the liquid is absorbed.
  5. Stir in the fish, cream, egg and pepper.  Spoon into the ramekin dishes.
    Fold over the leek leaves.
  6. Cover and place the dishes into a large roasting tin half filled with hot water.
  7. Cook for 25 minutes.  Turn onto a serving plate and serve hot or cold as a starter with bread, garnished with lemon or lime.

NUTRITIONAL VALUES PER PORTION (APPROX) 131 Kilocalories; 10g Protein; 7g Fat; 7g Carbohydrate; 1g Fibre.

Recipe kindly donated by The Seafish Industry