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.
253K 22 3.9
Last modified on: September 7th 2018
Keywords for this recipe:Puff pastryVegetablesIcelandCreamCrustSoup dishesFor 18 people, you will need:
- 1
600 ml salt-cod - 2
9 carrots - 3
3 leeks - 4
6 handfuls peas - 5
6 handfuls green beans - 6
750 ml button or field mushrooms - 7
600 ml liquid cream - 8
60 ml beaten egg - 9
600 ml Puff or flaky pastry (pâte feuilletée) - 10
3 knobs butter - 11
a little goose fat - 12
2 lemon - 13
3 shallots - 14
salt - 15
pepper
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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).
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.
Allow to cool and break in small pieces, disposing of skins and bones. Set aside.
Stage 4 - 10 min.
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.
Peel, wash and cut the vegetables into small pieces of similar size.
Turnips in small triangles.
Stage 6 - 25 min.
Stage 7 - 10 min.
Carrots in small triangles.
Green peas just shelled, to be added raw.
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.
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.
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.
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.
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.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,032 Kcal or 16,881 Kj | 210 gr | 482 gr | 400 gr |
| 202 % | 81 % | 45 % | 61 % |
| 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 % |
How much will it cost?
- For 18 people : 17.58 €
- Per person : 0.98 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Baked eggs with chicken and spinach, Turnip and sesame puree (tahina) soup, Fillets of sole Dieppoise, Langres-style spinach, Apricot fool, ... 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: Chicken and mushroom pie, Quiche Bretonne, Leek and fresh tuna tart, Vegetable pie, Two-cheese quiche, ... All |
 | Button or field mushrooms: You can check-out other recipes which use it, like for example: Veal Marengo, Blanquette of veal, Radish and mushroom salad, African style chicken, Beurre d'escargot, ... All |
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