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Icelandic-style fish and vegetable pie

This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.

272K 4.0/5 based on 23 reviews

Last modified on: September 7^th 2018

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For 6 people, you will need:

1 200 g salt-cod
2 3 carrots
3 1 leek
4 2 handfuls peas
5 2 handfuls green beans
6 100 g button or field mushrooms
7 200 ml liquid cream
8 20 g beaten egg
9 200 g Puff or flaky pastry (pâte feuilletée)
10 1 knob butter
11 a little goose fat
12 ½ lemon
13 1 shallot
14 salt
15 pepper
Total weight: 1,720 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
1 hour 45 min.	2 hours	50 min.	4 hours 35 min.

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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 - 12 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.

Remarks

All proportions in this recipe are suggestions, don't hesitate to adapt to your taste.

Don't throw away the vegetable water after cooking, it's a good stock that can be used to cook rice, pasta or make a soup.

If you want to know where the "Icelandic-style" came from, the idea came to me after discovering this beautiful country and its people during summer holidays. It was a real coup de foudre, and I dream of returning, especially to go to Jokulsarlon one of the most beautiful places on earth.

Keeping

To eat right now.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,140 Kcal or 8,960 Kj	160 gr	835 gr	755 gr
107 %	61 %	79 %	114 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
124 Kcal or 519 Kj	9 gr	49 gr	44 gr
6 %	4 %	5 %	7 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
357 Kcal or 1,495 Kj	27 gr	139 gr	126 gr
18 %	10 %	13 %	19 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Fish, Milk, Egg, Gluten, Sulfites

How much will it cost?

For 6 people : 5.86 €
Per person : 0.98 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Stuffed pumpkin gratin, Toffee apple upside-down cake, Beurre blanc sauce, Creamy asparagus and meat timbale, ... All
	Salt-cod: You can check-out other recipes which use it, like for example: Salt cod brandade, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Comtoise tart for Seàn, How to cook caramelized puff pastry well, Ham spirals, Koulibiak in pie dish, Langoustine and leek tarts, ... All
	Button or field mushrooms: You can check-out other recipes which use it, like for example: Very green mixed salad, Baker's tuna and mushroom tart, Sausage mushroom and cheese crumble, Pork escalope with mushrooms and sage cream, Veal Marengo, ... All

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