Fish Pie
Pane-bistecca
A fish pie is a lovely starter, but it takes a bit of work to make. You have to make the pastry, prepare the fish filling, and then bake it all. But when you serve it up, everyone will be amazed. It’s a feast for the eyes as well as the palate!
But and this is important, this fish pie is not for those who don’t really like fish, because the mousseline tastes very fishy! I took the plunge and did the work and was able to serve our guests a delicious terrine. The recipe is for a cake or terrine mold measuring approx. 20/10 cm.
But and this is important, this fish pie is not for those who don’t really like fish, because the mousseline tastes very fishy! I took the plunge and did the work and was able to serve our guests a delicious terrine. The recipe is for a cake or terrine mold measuring approx. 20/10 cm.
Ingredients
Short crust Pastry
500 g Flour
10 g Salt
250 g cold Butter diced
1 Egg
250 g Fish fillets, chopped
Salt and Pepper
some Nutmeg
Chili
1 large Egg yolk
250 ml Cream
Dill to taste
Fish Mousseline
Instructions
1
Step 1
Process the fish in a food processor until smooth. Season well. Fish on its own is very bland, so be generous.
2
Step 2
Now slowly pour in the egg whites and stir until they are completely incorporated. Then pass the purée through a sieve to give it a beautiful silky texture.
3
Step 3
Place the purée in a glass (or metal) bowl and cover with cling film. Place this bowl in a larger bowl filled with crushed ice and chill in the refrigerator for one hour.
5
Step 5
Cover the mousseline with plastic wrap and place in the refrigerator until ready to use.
6
Step 6
Grease the pie dish well. Cut the pie dough into two pieces, one piece should be 2/3 of the dough and the other 1/3. Roll out both pieces into long shapes. The 2/3 piece must be large enough to fill the pie dish, and the 1/3 piece must be large enough to cut out the lid.
7
Step 7
Carefully pour two-thirds of the dough into the mold and pull it up well at the sides.
8
Step 8
Pour in the cold mousseline until it is about 5 mm below the edge of the dough.
9
Step 9
Cut the dough lid to size and cut a hole about 1 cm in diameter in the middle. Place the lid on top and press down lightly around the edges. You can also “decorate” the edges with a fork. You can cut out decorations from the leftover dough. Brush these with a little cold water and “stick” them onto the short crust pastry lid.
10
Step 10
Brush the dough lid with a mixture of beaten egg yolk and a little water. Insert a cookie cutter into the hole in the terrine, or make one out of aluminum foil, so that the hole does not close. This is for the steam.
11
Step 11
Now bake in the oven at 190°C for 5 minutes, then reduce the temperature to 180°C and bake for another 60 minutes. Allow the pie to cool completely, then carefully remove it from the baking tin.
12
Step 12
Cover and leave to cool completely in the refrigerator overnight. The next day, carefully slice the cold pâté and serve.
Notes
A highlight for friends and family!
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