Timbale of Smoked Fish

If you are thinking of a suitable appetizer to grace any meal then a timbale, which is a small offering of fish or vegetables, or indeed whatever you fancy bound together with rice might just be the ticket. Here, we offer a recipe for a timbale of smoked fish which in this example uses smoked cod as the white fish of choice. 

The timbale is a word which means ‘drum’ and in Latin America, the drums are usually called timbales. In cooking terms, a timbale might be a pan. If appetizers are being prepared these pans are small enough to be single-portions of a size such as a tartlet or small pie pan. Most timbale pans narrow at the bottom which is characteristic of this food.

In this particular timbale recipe, fish has been used but other produce lends itself extremely well. With fish, it’s possible to use salmon, trout, cod, whiting or indeed any fish as long as it offers plenty of flavour. The first recipe example uses smoked cod which is now quite expensive. It’s also quite a gourmet dish  – do you remember the celebrity Christine Hamilton preparing a timbale of smoked haddock with a poached quail egg on top in the 2010 Celebrity Masterchef competition? I will add further fish based timbale recipes to illustrate the many different ways that a timbale can be prepared – keep watching! 

The recipe for a smoked cod timbale is available from Seafish, the UK Sea Fish Industry Authority. I’ve modified it slightly to reflect different changes in taste. It can be served with a tarragon mousseline and Northlander bread to really bring out the fishy flavour and provide alternative textures and flavours

The best rice for this dish is arborio.

Does 6 servings.

Timings: 50 minutes minimum.

Ingredients:

• Outer leaves from 2 or 3 leeks
• 1 tablespoon butter or margarine, melted
• ½ cup risotto rice
• 15-ounce chicken or fish stock or one made with half a stock cube. If you have time, a homemade stock is possible using the remains of a roast chicken. The fish stock can also be prepared from waste fish products.3
• 8 ounces smoked cod (or whiting fillets), skinned and finely cubed
• 3 tablespoons half-and-half
• 1 large egg, beaten
• Freshly ground black pepper
• Lemon or lime to garnish

Preparation: 

1. Preheat oven to 350°F (175°C).
2. Cut the leek leaves into strips to about a 1-inch width.
3. Blanch the leek leaves for only a couple of minutes. Drain and cool under cold running water.
4. Lightly grease 6 ramekin dishes. Line with the leaves of leek and leave the ends overhanging.
5. Cook the rice in the stock for 10 minutes, stirring occasionally, or until the liquid is absorbed. Stir in the fish, cream, egg and pepper. Spoon into the ramekin dishes. Fold over the leek leaves.
6. Cover and place the ramekin dishes into a large roasting pan half filled with hot water. Bake for 25 minutes.
7. Place onto a serving plate and serve hot or cold as a starter with bread, garnished with lemon or lime.