Name: Icelandic-style fish and vegetable pie
Prep time: 1 h 45 min
Cook time: 50 min
Total time: 4 h 35 min
Yield: 6 people
Cuisine: French
Ingredients: 200 g salt-cod; 3 carrots; 1 leek; 2 handfuls peas; 2 handfuls green beans; 100 g button or field mushrooms; 200 ml liquid cream; 20 g beaten egg; 200 g puff or flaky pastry (pâte feuilletée); 1 knob butter; a little Goose fat; ½ lemon; 1 shallot; Salt; Pepper

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

Times for this recipe

Preparation

1 hour 45 min.

Resting

2 hours

Cooking

50 min.

All in all

4 hours 35 min.

Preparation 1 hour 45 min.

Resting 2 hours

Cooking 50 min.

When should you start or finish this recipe?

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

Step 1 - ⌛ 2 hours

Icelandic-style fish and vegetable pie : Step 1

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.

Step 2 - ⌛ 10 min.

Icelandic-style fish and vegetable pie : Step 2

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).

Step 3 - ⌛ 10 min.

Icelandic-style fish and vegetable pie : Step 3

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.

Step 4 - ⌛ 10 min.

Icelandic-style fish and vegetable pie : Step 4

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.

Step 5 - ⌛ 10 min.

Icelandic-style fish and vegetable pie : Step 5

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.

Step 6 - ⌛ 25 min.

Icelandic-style fish and vegetable pie : Step 6

Leek sliced.

Green beans in short lengths.

Step 7 - ⌛ 10 min.

Icelandic-style fish and vegetable pie : Step 7

Carrots in small triangles.

Green peas just shelled, to be added raw.

Step 8 - ⌛ 15 min.

Icelandic-style fish and vegetable pie : Step 8

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.

Step 9 - ⌛ 3 min.

Icelandic-style fish and vegetable pie : Step 9

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.

Step 10 - ⌛ 5 min.

Icelandic-style fish and vegetable pie : Step 10

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.

Step 11 - ⌛ 5 min.

Icelandic-style fish and vegetable pie : Step 11

Preheat your oven at 240°C or 464°F.

Prepare the soup dishes:

Fill to ¾ with the vegetable and fish mixture.

Step 12 - ⌛ 5 min.

Icelandic-style fish and vegetable pie : Step 12

Pour into each 2 tablespoons of cream.

Add a pinch of salt and pepper.

Step 13 - ⌛ 5 min.

Icelandic-style fish and vegetable pie : Step 13

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.

Step 14 - ⌛ 5 min.

Icelandic-style fish and vegetable pie : Step 14

Put a circle of puff pastry oover top of dish.

Step 15 - ⌛ 5 min.

Icelandic-style fish and vegetable pie : Step 15

Stick all around by pulling down a litte.

Step 16 - ⌛ 15 min.

Icelandic-style fish and vegetable pie : Step 16

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

Step 17

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

Step 18 - ⌛ 20 min.

Icelandic-style fish and vegetable pie : Step 18

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.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=6 %	9 g RDI=4 %	8 g RDI=11 %	123 kcal RDI=6 %	515 kJ RDI=6 %
Per person	12 g RDI=18 %	27 g RDI=10 %	22 g RDI=30 %	353 kcal RDI=18 %	1,477 kJ RDI=18 %
Whole recipe	70 g RDI=107 %	161 g RDI=61 %	133 g RDI=182 %	2,117 kcal RDI=106 %	8,862 kJ RDI=106 %