Snakeheads, in mother fucking savory pastry
with mushroom catsup and some pickles.
Nasty creatures. They can live outside of water for up to 4 days, cross from one body of water to another and are alleged to even use public transportation. They eat just about every and anything. By law they have to be killed if you want to keep it. Everything from mice to batteries have been found in them. The flesh is similar to sturgeon in texture, but kind of tastes a but dirtier. With proper brining, curing and smoking however (and cutting with catfish), it can be quite delicious.
if an angler wishes to keep a legally caught northern snakehead, the fish must be killed to be in possession, and the angler must call the hotline and report the angler’s last name, date of catch, location of catch and size. Kill the fish by:
removing the head,
separating the gill arches from the body, or
removing the internal organs and put it on ice as quickly as possible.
The pasty is made by clarifying brown butter as with all afore-detailed pâtés in pastry. A fine shortcrust with thyme or summer savory, eggs, vinegar, water, molasses, discipline and such.
Mushroom catsup is an olde timey English condiment and reads more nicely than the initial “white devil” sauce, particularly in a gentrifying, historically black neighborhood. Mushrooms (button and chanterelle) are roasted and simmered with beer, white wine vinegar, shallots, aromatics and blended smooth.
The snakehead is a bit drier than the other fish I have used for fish pies (most of them are frozen immediately after they are caught and thawing releases too much moisture) so forcemeat is more of a farce fine with up to 100% cream by weight of the fish trimmings. The smoked filets are put in the middle of the forcemeat, bundled up all nicely and baked at 425F for 17 magic minutes. Some say it smells like hotdog via the far east.