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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.

261K 22 3.9

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

Metric weight Metric volumes

How long does 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
1,344 Kcal or 5,627 Kj	70 gr	161 gr	133 gr
67 %	27 %	15 %	20 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
78 Kcal or 327 Kj	4 gr	9 gr	8 gr
4 %	2 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
224 Kcal or 938 Kj	12 gr	27 gr	22 gr
11 %	4 %	3 %	3 %

% 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: Creamy risotto with diced vegetables and flax seeds, Eggs en Cocotte à la Française, Vegetable clafoutis, Gratin of Endives with Mont d'Or, Like Bounty, ... 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, Koulibiak in pie dish, Courgette tart with mint, Quick flaky pizza, Rustic chicken and mushroom pie, ... All
	Button or field mushrooms: You can check-out other recipes which use it, like for example: Very green mixed salad, Beurre d'escargot, African style chicken, Tahitian salad, Radish and mushroom salad, ... All

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