Wednesday, June 4, 2014

Fish Pie

This fish pie is an excellent center table piece during special gatherings or just a special treat for your loved ones, it's always good anytime of the day.

Ingredients for Fish Filling
1 shallot
4 stems dill
4 stems taragon
olive oil
200 grams halibut (or any white fish)
dash of nutmeg
dash of mustard powder
freshly ground pepper
200 g cream
1 egg white
salmon fillet about 350 g
1 egg

500 g flour
200 ml milk
7 g instant dry yeast
60 g butter
1 egg
dash of nutmeg

Dill Sauce
1 egg yolk
1 t mustard
1 t vinegar
freshly ground pepper
500 ml oil (sunflower or any veg oil)
small bundle of dill

Other necessary things:
1 pattern for fish
extra flour


for fish filling:
Peel the shallot. Finely chop the dille and taragon. Heat oil in a pan and saute the shallot. Slice the halibot and coat with spices, onion and herbs and season with salt and pepper. Marinate the fish for about 30 min in the refrigerator. Beat the cream until frothy. Grind the halibot and the egg white in the machine and mix with the beaten cream. Save in the refrigerator until ready for use.

for Dough
Put the flour on the table and make a well at the center. Heat the milk until lukewarm and pour into the well. Put the yeast, butter, egg, nutmeg and salt.  Mix little by little until all the flour has be incorporated. Knead until silky. Keep the dough in the refrigerator for about 15 min. Preheat the oven to 220 degrees C. Roll the dough as thin as possible so it can make 2 fish. Cut the mold. Beat the egg. Put one fish on a lined baking sheet and brush the top with egg. Spread half of the cream halibot over the dough but leave the edge free. Place the salmon in the middle. Sprinkle with salt and pepper and divide the rest of cream over the salmon. Put the second fish on top and press the edges firmly. Brush the top of the fish with egg. Press with a round plug near eye from the head of the fish to make an outlet for the steam and make the remaining dough into fins.  Use scissors to cut the fish scales. Set the temperature to 200C and bake the fish in about 20 more minutes until golden brown.

Dill Sauce
Mix salt, egg yolk, mustard, vinegar and pepper then whisk together the oil drop by drop through. Chop the dill and stir in together with the lemon.

Serve the fish pie with dill sauce and lemon slices. Good for 8 persons

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