Cook and Scale
Norwegian Fish Pie
6 servings · 60 min total
Cod and salmon in a creamy dill sauce with leek and peas, topped with buttery mashed potato and baked until golden.
Ingredients
- 600 g cod fillet, cubed
- 300 g salmon fillet, cubed
- 700 g potato, peeled and quartered
- 50 g butter
- 1 dl milk, warm
- 3 tbsp butter, extra
- 3 tbsp wheat flour
- 5 dl milk, extra
- 1 leek, sliced
- 100 g frozen peas
- 2 tbsp fresh dill, chopped
- 1 tsp Dijon mustard
- 60 g cheddar, grated
- salt to taste
- white pepper to taste
Contains: Gluten, Milk, Fish, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mash the potatoes — Boil the potatoes in salted water for 18-20 minutes until tender. Mash with the butter and warm milk until smooth, then season.
- 2.
Make the white sauce — Melt the extra butter in a saucepan, stir in the flour, and cook for 1 minute. Gradually whisk in the extra milk to make a smooth sauce, then simmer for 5 minutes.
- 3.
Fold fish into the sauce — Stir the leek, peas, dill, and mustard into the sauce, then fold in the cod and salmon cubes. Season with salt and white pepper.
- 4.
Top with mash and cheese — Pour the fish mixture into a baking dish and spread the mashed potato evenly on top, scraping with a fork to make ridges. Scatter with the grated cheddar.
- 5.
Bake until golden and bubbling — Bake at 200°C for 30 minutes until the top is golden and bubbling at the edges. Rest for 5 minutes before serving.