Pie are apparently a nordic country tradition: more or less fluffy crust, meat or fish, cream.......... mmmm!!!!!
At André's birthday party, we had a pot luck, and of course this also means good occasion to impress people and share good recipes. Fortunately for us, many of our friends are cooking very well!!!
It was with great pleasure this weekend that we then decided to bake this wonderful pie, a recipe from our friend Niclas.
For the crust, you can use whatever recipe for fluffy dough you have, or the following. Mix together 400 ml of flour, 50 g of butter, 2 tea spoons of baking powder, half a tea spoon of salt. You need to separate the butter in smaller pieces before adding 150 ml of milk. You need to mix just so it sticks together, not more (the more you play with it, the less fluffy it will be and the harder it will get. Put it in the fridge for 20-25 minutes. Pre-heat the oven to 225 C. Roll the crust, put it in a buttered mold and put it in for 10 min before putting the filling in.
While waiting for the crust to go first cold, and then warm... Chop some asparagus (5-10), half a leek, a red pepper, a parsnip in a small pieces. Put 250-300 g of fish (we had fresh salmon and tuna from leftover from the tartar and a small salmon filet) in a frying pan, with a little bit of oil until half done (some nice color outside), add the chopped vegetables and continue baking for 4-5 minutes. Add 200 ml of cream and more or less the same amount of fish broth (we have dried cubes, that is not the best, but does the trick!). Let it simmer until the cream is thicker and the mix has a nice texture. Pour in the pre-baked crust. But that's not the end of the goodness!!! Mix together 1 diced tomatoe, 2 table spoon of pesto (Niclas puts tomato puré, but we had bell pepper pesto... why not!), 4 table spoons of mayonnaise, salt and pepper, more or less 200 ml of grated cheese, 3 cloves of garlic, finely chopped and 200 ml of crème fraiche "chili/paprika". For my american friends, you could put some "sour cream" with some additional seasonning. Niclas' add some grated horseradish, but we settled on Wasabi, not to buy "yet another ingredient for the fridge"!!! One mixed, this topping should be quite thick (you should be able to spoon it easily on top of the pie!).
Add on top of the filling, and put back in the oven for another 10 minutes. Finish the baking under the grill for a nice brownish color.
At André's birthday party, we had a pot luck, and of course this also means good occasion to impress people and share good recipes. Fortunately for us, many of our friends are cooking very well!!!
It was with great pleasure this weekend that we then decided to bake this wonderful pie, a recipe from our friend Niclas.
For the crust, you can use whatever recipe for fluffy dough you have, or the following. Mix together 400 ml of flour, 50 g of butter, 2 tea spoons of baking powder, half a tea spoon of salt. You need to separate the butter in smaller pieces before adding 150 ml of milk. You need to mix just so it sticks together, not more (the more you play with it, the less fluffy it will be and the harder it will get. Put it in the fridge for 20-25 minutes. Pre-heat the oven to 225 C. Roll the crust, put it in a buttered mold and put it in for 10 min before putting the filling in.
While waiting for the crust to go first cold, and then warm... Chop some asparagus (5-10), half a leek, a red pepper, a parsnip in a small pieces. Put 250-300 g of fish (we had fresh salmon and tuna from leftover from the tartar and a small salmon filet) in a frying pan, with a little bit of oil until half done (some nice color outside), add the chopped vegetables and continue baking for 4-5 minutes. Add 200 ml of cream and more or less the same amount of fish broth (we have dried cubes, that is not the best, but does the trick!). Let it simmer until the cream is thicker and the mix has a nice texture. Pour in the pre-baked crust. But that's not the end of the goodness!!! Mix together 1 diced tomatoe, 2 table spoon of pesto (Niclas puts tomato puré, but we had bell pepper pesto... why not!), 4 table spoons of mayonnaise, salt and pepper, more or less 200 ml of grated cheese, 3 cloves of garlic, finely chopped and 200 ml of crème fraiche "chili/paprika". For my american friends, you could put some "sour cream" with some additional seasonning. Niclas' add some grated horseradish, but we settled on Wasabi, not to buy "yet another ingredient for the fridge"!!! One mixed, this topping should be quite thick (you should be able to spoon it easily on top of the pie!).Add on top of the filling, and put back in the oven for another 10 minutes. Finish the baking under the grill for a nice brownish color.
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