After the events of The Wind Waker in the Adult Timeline, the kingdom of Hyrule was lost beneath the waves. Link and Tetra set sail in search of a new land, and in time, New Hyrule was established.
In this locomotive-driven kingdom, Hyrule Castle once again rose at the heart of Castle Town. Among its many residents was Lucia, who one day asked Link to fetch fish from the monger Niboshi in Papuchia Village. Once she had the fish, what did she plan to do with it? Make a hearty fish casserole, of course!
This is my interpretation of Lucia’s Fish Casserole from Spirit Tracks. The fish from Papuchia Village are called Blue Fish, but since they resemble mackerel, which isn’t ideal for a casserole, I imagine them closer to a firm white fish. Any white fish, or even salmon, works nicely here. For the vegetables, I chose carrots and mushrooms, simple but traditional. And what Hyrulean dish would be complete without rice? I opted for wild rice, simmered with herbs and stock for a nutty, savory base. The whole casserole is tied together with a mild, creamy cheese sauce accented by Zora spice. (I know Zoras aren’t around in this timeline, but their seasoning blend just fits!)
The result is a warm, comforting casserole that’s both mild and flavorful. If this is truly what Lucia had in mind, I hope she was generous enough to send Link off with a portion of his own as thanks!
Ingredients
Fish Marinade
1½ lbs skinless white fish filets (cod, snapper, or tilapia) or salmon
2 tsp Zora Spice
2 tbsp olive oil
2 tsp lemon juice
Salt and black pepper
1½ lbs skinless white fish filets (cod, snapper, or tilapia) or salmon
2 tsp Zora Spice
2 tbsp olive oil
2 tsp lemon juice
Salt and black pepper
Wild Rice
1 cup Wild rice
2 cups chicken stock
1 clove garlic, smashed
1 bay leaf
½ tsp dried thyme
¼ tsp salt
1 cup Wild rice
2 cups chicken stock
1 clove garlic, smashed
1 bay leaf
½ tsp dried thyme
¼ tsp salt
Casserole
1 tbsp olive oil
1 tbsp butter
1 medium onion, finely diced
2 stalks celery, diced
3 carrots, peeled and diced
2 cloves garlic, minced
7 oz cremini mushrooms, sliced
¼ tsp sugar
½ tsp salt
¼ tsp black pepper
¼ cup dry white wine
2 tbsp flour
1 cup chicken broth
1 cup half and half
1 tbsp Zora Spice
⅔ cup shredded Gruyère cheese
⅓ cup plain goat cheese (soft, crumbled)
1 tbsp olive oil
1 tbsp butter
1 medium onion, finely diced
2 stalks celery, diced
3 carrots, peeled and diced
2 cloves garlic, minced
7 oz cremini mushrooms, sliced
¼ tsp sugar
½ tsp salt
¼ tsp black pepper
¼ cup dry white wine
2 tbsp flour
1 cup chicken broth
1 cup half and half
1 tbsp Zora Spice
⅔ cup shredded Gruyère cheese
⅓ cup plain goat cheese (soft, crumbled)
Topping
¾ cup panko breadcrumbs
¼ cup grated Parmesan cheese
2 tbsp melted butter
¼ tsp dried thyme (or parsley or dill)
¼ cup chopped parsley
¾ cup panko breadcrumbs
¼ cup grated Parmesan cheese
2 tbsp melted butter
¼ tsp dried thyme (or parsley or dill)
¼ cup chopped parsley
Prepare the wild rice ahead of time. Rinse the wild rice under cold water until the water runs mostly clear.
In a medium saucepan, combine the chicken stock, garlic, bay leaf, thyme, and salt. Bring the broth to a boil, and then stir in the wild rice. Reduce the heat to low and cover. Simmer gently for 40–50 minutes, or until the grains are tender and beginning to split.
Remove the pot from the heat and let it stand, covered, for 5–10 minutes. Discard the garlic and bay leaf. Fluff the rice with a fork and set aside for use in the casserole
The rice can also be made in a rice cooker. Set the rice cooker to the brown rice or multigrain setting if available (wild rice cooks closer to those times).
Now that the rice is ready, we will prepare the fish for the casserole. Season your fish fillets with salt and black pepper on both sides, and then cut the fish into 1 to 1½ inch chunks. Toss the fish chunks in a bowl with the olive oil, lemon juice, and the 2 tsp of Zora Spice. Let the fish marinate 15–20 minutes while you prepare the base.
Preheat the oven to 350°F.
In a Dutch oven or large skillet, heat olive oil and 1 tbsp butter over medium heat. Add the onion, celery, and carrots with ¼ tsp of sugar and sauté 10–12 minutes, stirring often, until lightly caramelized and softened.
Add garlic and cook 1 minute. Add the mushrooms, ½ tsp salt, and ¼ tsp pepper, and cook for 3–5 minutes until the mushrooms release their moisture.
Add the white wine to deglaze the pan. Scrape up any brown bits from the bottom of the pan, stir the contents, and then allow the contents to simmer on low heat. Simmer until the liquid is reduce by half.
Sprinkle the flour over vegetables and stir to coat them evenly. Cook for 2 minutes.
Gradually stir in the chicken broth and the half and half. Stir to fully incorporate, and bring the full mixture to a gentle simmer. Add 1 tbsp of Zora Spice and stir to combine. Let the mixture thicken for 3–5 minutes on low heat.
Add the gruyère and goat cheese. Stir until it is fully melted and smooth. Cook an additional 2–3 minutes until sauce thickens once more.
Add the marinated fish and the cooked wild rice to the sauce. Gently fold everything together until well mixed.
Transfer the casserole mixture to a greased 9x13 casserole dish, and smooth the top evenly. Bake uncovered for 18–22 minutes, until the fish is fully cooked and sauce is bubbling.
While the casserole bakes, combine the panko, parmesan cheese, and thyme in a bowl. Add the melted butter and mix to thoroughly coat.
When the casserole has finished baking, remove the casserole from oven. Sprinkle the topping evenly over the surface.
When the casserole has finished baking, remove the casserole from oven. Sprinkle the topping evenly over the surface.
Switch the oven to broil (high) and return the casserole to oven. Broil 3–5 minutes, watching closely, until the top is golden and crisp.
Remove the casserole from the oven and let it sit for 10–15 minutes to set. Garnish with fresh parsley. Serve portions of the casserole on plates or bowls. Enjoy!