So you cooked the fish, ate your fill and still have some left over. Unlike chicken, turkey beef and lamb, ideas for fish leftovers are sparse. One tip is to think of cooked fish liked tinned fish (i.e. tuna, salmon). Suddenly using it up seems much easier. Here's some extra ideas courtesy of Sian's Plan:
1. Salads
Flake fish such as halibut, haddock, salmon, monkfish and even lemon sole (I hardly think you'll have any of this this delicious fish left over) into a salad of your choice and dribble with fresh lime juice.
2. Use In a Sauce
You can use fish in a béchamel sauce or simple white sauce. Add the leftover fish in chunks or flakes and any other cooked ingredients, such as diced sauteed onions, peppers, peas and corn. The more colourful the better. Add a pinch or two of nutmeg or paprika or for a hot sauce, add either a tip of a teaspoon of cayenne pepper or a few drops of any hot pepper sauce. Season to taste. There are endless ways to to serve e.g.
- Stirred into hot pasta;
- Fill vol au vents for starters or party food; remember though, sauce needs to be a bit thicker, so don't use as much milk.
- In a pie: place in a pie dish and top with creamy horseradish mash or scalloped potatoes, glaze with beaten egg and place in a hot oven to brown and heat thoroughly.
3. With Pastry
Who doesn't like a quiche filled with chunks of fish such as tuna, mackerel, cod or salmon, flavoured with parsley, dill or even asparagus?
Preferably make a whole grain shortcrust pastry for crunchy texture and a nutty flavour. Cook the pastry blind, add 3 beaten eggs mixed with 100 mls cream and add 50 grams grated cheese. Place the fish and any other suitable ingredient onto the pastry base. Cover with the egg mixture. Place in a medium hot oven for 40 - 45 minutes until set.
Or why not make delicious pasties for a summer picnic - roll out puff pastry, cut out saucer size circles or smaller. On one half place a layer of flaked fish, saute onions, chopped parsley and blanched asparagus or drained corn. Season. Wet the edges of half the circle and fold over the pastry, press edges to seal. Glaze with beaten egg and sprinkle with a little, seas salt or cracked pepper, pop into a very hot oven for 15 - 20 minutes.
4. On Bread
Mash 1 or 2 boiled eggs with two tablespoons of cream cheese, stir in flakes or chunks of leftover fish. Add in a tablespoon of chopped pitted black or green olives, taste, season if required. Spoon onto toasted French bread. Garnish with dill or parsley.
5. Mexicanise It
'Mexicanise' - not exactly a real word, but fish works really well with the spice and flavour of Mexican dishes; maybe pop it into a taco shell for a crunchy treat or mix it up burrito style with lashings of rice, beans and of course guacamole.
6. Fish Cakes
You could always use the leftover fish to create fish cakes. These are simply done by combining the flakes with eggs, bread crumbs or cold mashed potatoes and milk as well as any herbs and spices that you may have in the cupboard. Served with a simple dipping sauce such as sweet chilli or mayonnaise these are an absolutely delicious little treat.
Relish your leftovers! Hopefully now you can see how easy it is to turn Sunday's special fish treat into tasty food for later in the week.