Continuing in my quest to use all the fish in an interesting and efficient way, I began by making a simple sashimi of the wild salmon and dressing it with a little ponzu. Just beautiful, and so delicious; making your own ponzu is the quickest way to appreciate perfect fish like this.
Next up, I took the rest of the pie crust from pot pie night and rolled and stamped it into 4″ circles. These I filled with a mixture of sweet potato, onion, peas, leftover roasted cauliflower, garam masala, and the last of the creamy root soup from Thanksgiving. I crimped them up (not well enough to keep them together, as you can see) and baked them while I made a sauce to go with them. There was watercress purée left from the night before, so I reheated it with fenugreek, mustard, cumin, and coriander seeds and a little of the soup. We ate these with some of our peach-habañero chutney, and the combinations were just wonderful.
Last, I cut all the various fish (cod, pollock, hake, haddock) into chunks and simmered them with cubes of pumpkin (also left from Thanksgiving) in coconut milk, tomato paste, a dab of green curry, and a little five-spice. The result was an intense chowdery goodness that made us smile warmly on a cold night. The lemon thyme on top was one of those garnishes that really adds a tangible note to a dish and enhances the flavor.