Icelandic-style fish and vegetable pie

Step by step recipe

Stage 1 - 2 hours

The day before, rinse salt-cod under cold water to remove salt on surface.

Then put in a bowl full of cold water to soak overnight.

Next day, change water and leave to soak until using.

Stage 2 - 10 min.

Remove fish from water, and put in a pan. Cover with cold water, and just simmer over a low heat.

Water should never boil, otherwise salt-cod becomes rubbery. Ideally 10 minutes cooking at very gentle simmer (90°C or 194°F).

Stage 3 - 10 min.

As soon as salt-cod becomes opaque, stop cooking and drain.

Allow to cool and break in small pieces, disposing of skins and bones. Set aside.

Stage 4 - 10 min.

Cut puff pastry into circles, using cutter, one circle per guest, of diameter 1 inch wider than your soup dish.

Glaze and, if you wish, make decorative cuts on the surface with a sharp knife. Refrigerate until using.

Stage 5 - 10 min.

Bring a large pan of water to the boil, add 1 tablespoon salt per litre.

Peel, wash and cut the vegetables into small pieces of similar size.

Turnips in small triangles.

Stage 6 - 25 min.

Leek sliced.

Green beans in short lengths.

Stage 7 - 10 min.

Carrots in small triangles.

Green peas just shelled, to be added raw.

Stage 8 - 15 min.

Plunge turnips in boiling water until they are just cooked but still a bit crunchy.

When done remove from water immediately, and put in cold water to stop cooking. Drain and dry them, and set aside on absorbant paper.

Continue in the same manner with all vegetables (except green peas) and set aside.

Stage 9 - 3 min.

Peel mushrooms, cut in small pieces.

In a frying pan, make melt some goose fat. When it's very hot, add mushrooms and fry 2 - 3 minutes on high heat.

When cooked, add the juice of ½ lemon, salt, pepper and set aside.

Stage 10 - 5 min.

Once all vegetables are cooked and drained, put a knob of butter in a pan, melt and add the chopped shallot.

Cook one minute, add salt and pepper and all the vegetables, mix and add the salt-cod.

Don't cook any further, this is just to blend the ingredients.

Stage 11 - 5 min.

Preheat your oven at 240°C or 464°F.

Prepare the soup dishes:

Fill to ¾ with the vegetable and fish mixture.

Stage 12 - 5 min.

Pour into each 2 tablespoons of cream.

Add a pinch of salt and pepper.

Stage 13 - 5 min.

Wet all round the top of soup dish with a brush dipped in cold water or your finger. This will make the puff pastry stick.

Stage 14 - 5 min.

Put a circle of puff pastry oover top of dish.

Stage 15 - 5 min.

Stick all around by pulling down a litte.

Stage 16 - 15 min.

Do the same with all the soup dishes. Place on a baking sheet.

Stage 17

An amusing variation: instead of soup dishes use jam jars. The glass allows guests to see food in the jar before eating it.

Stage 18 - 20 min.

And put in the oven until the puff pastry is golden brown.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	160 RDI=60 %	830 RDI=80 %	750 RDI=110 %	2,140 RDI=110 %	8,960 RDI: 110 %
Per 100 g	9 RDI=4 %	50 RDI=5 %	40 RDI=7 %	120 RDI=6 %	520 RDI: 6 %
Per person	30 RDI=10 %	140 RDI=10 %	130 RDI=20 %	360 RDI=20 %	1,490 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Fish, milk, egg, Gluten, Sulfites

Other recipes you may also like

Triple-Cheese Pumpkin Gratin

The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, it is good to dive into the gratin with a spoon.

January 24^th 201695 K4.1 55 min.

Guacamole

For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.

November 26^th 2011312 K4.1 1 hour 25 min.

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.

June 26^th 2019641 K 24.4 2 hours 35 min.

How to prepare tomatoes

Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...).

June 6^th 2012343 K 24 40 min.

How to heat milk without it catching on the bottom of the pan

Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.

February 21^th 2011263 K 24.2 1 min.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.