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.
286 K 4.0/5 (23 reviews)
4 hours 35 min.
Easy
6 people
15 IngredientsLast modified on: September 7th 2018
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 measures:
Times for this recipe
Preparation: 1 hour 45 min.
Resting: 2 hours
Cooking: 50 min.
All in all: 4 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 - 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.
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.
Source: Home made.
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 % |
How much will it cost?
- For 6 people : 5.90 €
- Per person : 1.00 €
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)
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Thin summer tart "à la grecque", Smoked salmon sacristains, Saint Honoré cake, Epiphany galette, Express apple tart, ... See them all 72
Liquid cream
Like these other recipes: Caramelized pear custard tart, Veal with mushrooms and green asparagus, Plum and almond panna cotta, Eggs "en cocotte" with spinach, Flamiche, ... See them all 170
Salt-cod
Like these other recipes: Salt cod brandade, ... See them all 1
Button or field mushrooms
Like these other recipes: Simple mushroom salad with thyme and lemon, 3 ways, Lille style chicken, Sautéed pork with mushrooms in a cream sauce., African style chicken, Veal Marengo, ... See them all 14
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018266 K4.3 1 hour 55 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.60 M 714.6 2 hours 40 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018272 K 24.7 5 hours 30 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017768 K 313.7 40 min.
Tartiflette
A personal version of a classic recipe from Savoy. September 16th 2019617 K 14.6 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.