{"id":166535,"date":"2025-11-22T09:50:20","date_gmt":"2025-11-22T01:50:20","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=166535"},"modified":"2025-11-22T09:52:01","modified_gmt":"2025-11-22T01:52:01","slug":"fischpastete","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2025\/11\/22\/fischpastete\/","title":{"rendered":"Fischpastete"},"content":{"rendered":"\n
\"Fischpastete\"<\/figure>\n\n\n\n
\n \n

Fish Pie<\/h3>
Pane-bistecca<\/div><\/div>\n
\n 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! \n

\n\t\tBut 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.\n <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
45 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Rest time<\/div>\n
3 h<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
1 h 5 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
12<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
4 h 45 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n

Short crust Pastry<\/h4>\n\t
    \n\t
  • <\/i>

    500 g Flour<\/p><\/li>\n\t

  • <\/i>

    10 g Salt<\/p><\/li>\n\t

  • <\/i>

    250 g cold Butter diced<\/p><\/li>\n\t

  • <\/i>

    1 Egg<\/p><\/li>\n

    Fish Mousseline<\/h4>\n\t
  • <\/i>

    250 g Fish fillets, chopped<\/p><\/li>\n

  • <\/i>

    Salt and Pepper<\/p><\/li>\n\t

  • <\/i>

    some Nutmeg<\/p><\/li>\n\t

  • <\/i>

    Chili<\/p><\/li>\n\t

  • <\/i>

    1 large Egg yolk<\/p><\/li>\n\t

  • <\/i>

    250 ml Cream<\/p><\/li>\n\t

  • <\/i>

    Dill to taste<\/p><\/li>\n\t \n\t \n\t <\/ul>\n\n\t <\/div>\n <\/div>\n \n

    \n

    Instructions<\/h4>\n
    \n
    1<\/div>\n
    \n

    Step 1<\/h4><\/div>\n
    Process the fish in a food processor until smooth. Season well. Fish on its own is very bland, so be generous. \n <\/div>\n <\/div>\n <\/div>\n
    \n
    2<\/div>\n
    \n

    Step 2<\/h4><\/div>\n
    Now slowly pour in the egg whites and stir until they are completely incorporated. Then pass the pur\u00e9e through a sieve to give it a beautiful silky texture. \n<\/div>\n <\/div>\n <\/div>\n
    \n
    3<\/div>\n
    \n

    Step 3<\/h4><\/div>\n
    Place the pur\u00e9e 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. \n<\/div>\n <\/div>\n <\/div>\n
    \n
    5<\/div>\n
    \n

    Step 5<\/h4><\/div>\n
    Cover the mousseline with plastic wrap and place in the refrigerator until ready to use. \n<\/div>\n <\/div>\n <\/div>\n
    \n
    6<\/div>\n
    \n

    Step 6<\/h4><\/div>\n
    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.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    7<\/div>\n
    \n

    Step 7<\/h4><\/div>\n
    Carefully pour two-thirds of the dough into the mold and pull it up well at the sides. \n<\/div>\n <\/div>\n <\/div>\n
    \n
    8<\/div>\n
    \n

    Step 8<\/h4><\/div>\n
    Pour in the cold mousseline until it is about 5 mm below the edge of the dough. \n<\/div>\n <\/div>\n <\/div>\n
    \n
    9<\/div>\n
    \n

    Step 9<\/h4><\/div>\n
    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 \u201cdecorate\u201d the edges with a fork. You can cut out decorations from the leftover dough. Brush these with a little cold water and \u201cstick\u201d them onto the short crust pastry lid.\n\n<\/div>\n <\/div>\n <\/div>\n
    \n
    10<\/div>\n
    \n

    Step 10<\/h4><\/div>\n
    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.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    11<\/div>\n
    \n

    Step 11<\/h4><\/div>\n
    Now bake in the oven at 190\u00b0C for 5 minutes, then reduce the temperature to 180\u00b0C and bake for another 60 minutes. Allow the pie to cool completely, then carefully remove it from the baking tin.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    12<\/div>\n
    \n

    Step 12<\/h4><\/div>\n
    Cover and leave to cool completely in the refrigerator overnight. The next day, carefully slice the cold p\u00e2t\u00e9 and serve. \n\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
    \n

    Notes<\/h4>\n A highlight for friends and family! <\/div>\n <\/div>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"Fischpastete\"<\/figure>\n\n\n\n
    \"Fischpastete\"<\/figure>\n\n\n\n
    \"Fischpastete\"<\/figure>\n\n\n\n
    \"Fischpastete\"<\/figure>\n\n\n\n
    \"Fischpastete\"<\/figure>\n\n\n\n
    \"Fischpastete\"<\/figure>\n\n\n\n
    \"Fischpastete\"<\/figure>\n\n\n
    \n
    \"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Fish Pie Pane-bistecca A fish pie is a lovely starter, but it takes a bit of work to make. You have to…<\/p>\n","protected":false},"author":5,"featured_media":166607,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,139,143,85,1280,149,288,22,99,638,1540,247,33,1485,64],"tags":[144,151,289,104,249,39,70],"class_list":{"0":"post-166535","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-chili","9":"category-salty-pastry","10":"category-eggs","11":"category-europa","12":"category-fish","13":"category-frankreich","14":"category-vegetables","15":"category-herbs","16":"category-meals","17":"category-muerbeteig","18":"category-pate-terrines","19":"category-snack","20":"category-doughs","21":"category-starters","22":"tag-chili","23":"tag-fish","24":"tag-france","25":"tag-herbs","26":"tag-pate-terrinen","27":"tag-snack","28":"tag-vorspeise","29":"post_format-post-format-gallery"},"yoast_head":"\nFischpastete<\/title>\n<meta name=\"description\" content=\"Feine Fischpastete, eigentlich ist es gar nicht so schwer, eine Pastete zu machen! 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