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🍽️ Classic Fish Pie

682 kcal · 30 min · 4 servings

Ingredients

• 350 g flour
• 0.5 tsp salt
• 175 g butter
• 1 egg
• 1 egg yolk
• fat (for the pan)
• 400 g mackerel fillet
• 500 g pike fillet (or zander fillet)
• 1 tbsp finely chopped dill
• 3 egg whites
• 1 tsp lemon juice
• 0.5 tsp lemon zest
• salt
• white pepper
• 375 ml whipping cream
• 1 egg yolk
• 2 tbsp whipping cream
• 2 sheets gelatin
• 150 ml fish stock

Instructions

1. 1. Pour the flour onto a clean work surface.
2. 2. Mix the flour with half a teaspoon of salt.
3. 3. Press a well into the center of the flour mixture.
4. 4. Cut the cold butter into small cubes.
5. 5. Arrange the butter cubes around the well.
6. 6. Place the egg and egg yolk in the center of the well.
7. 7. Pour in 100 milliliters of cold water.
8. 8. Chop everything with a knife until small crumbs form.
9. 9. Quickly knead the crumbs into a dough with your hands.
10. 10. Shape the dough into a ball.
11. 11. Wrap the dough ball in plastic wrap.
12. 12. Let the dough rest in the refrigerator for about 30 minutes.
13. 13. Remove all bones from the fish.
14. 14. Cut the fish flesh into pieces.
15. 15. Puree the fish flesh until very fine.
16. 16. Stir the dill into the fish puree.
17. 17. Add the egg whites to the fish puree.
18. 18. Add the lemon juice to the fish puree.
19. 19. Add the lemon zest to the fish puree.
20. 20. Season the mixture with a little salt and pepper.
21. 21. Chill the fish mixture.
22. 22. Stir the cream into the chilled fish mixture.
23. 23. Mix the ingredients well until combined.
24. 24. Preheat the oven to 160 degrees Celsius fan-forced.
25. 25. Take about two-thirds of the dough.
26. 26. Roll out the dough between two layers of plastic wrap.
27. 27. Line the greased mold with the dough.
28. 28. Lift up a rim.
29. 29. Place the filling on the dough.
30. 30. Smooth out the filling.
31. 31. Roll out the remaining dough to the size of the mold.
32. 32. Place the dough on top as a lid.
33. 33. Press the edges firmly with a fork.
34. 34. Seal the pie with it.
35. 35. Cut three small holes into the lid.
36. 36. Make each hole about 1 centimeter large.
37. 37. Whisk the egg yolk with the cream.
38. 38. Brush the pie with the mixture.
39. 39. Bake the pie in the preheated oven.
40. 40. Bake it for about 1 hour and 15 minutes.
41. 41. Bake until golden brown.
42. 42. Let the pie rest in the turned-off oven for another 30 minutes.
43. 43. Soak the gelatin in cold water.
44. 44. Warm up the fish stock.
45. 45. Squeeze the gelatin well.
46. 46. Dissolve the gelatin in the warm stock.
47. 47. Pour the liquid gradually into the holes in the lid.
48. 48. Tilt the mold slightly while doing so.
49. 49. Distribute the jelly evenly.
50. 50. Let the pie set in the refrigerator for at least 3 hours.
51. 51. Cut the pie into slices for serving.
52. 52. Present it with tomato and lamb's lettuce salad.

Nutrition per serving

• kcal: 682
• Protein: 34 g · Fett/Fat: 46 g · Carbs: 36 g