Ingredients for 4 persons:
- 50 g each of carrots, courgettes (zucchini in USA) and leeks
- Salt
- the fillets from 1 fresh trout
- 200g fillet of salmon
- 50g shrimps
- ¼ l fish stock (from a jar)
- ¼ l milk
- 4 portions instant mashed potato
- 7 leaves gelatine or 13g powdered gelatine
- White pepper (ground)
- Grated nutmeg
- 1 tsp. butter
Preparation:
- Wash the vegetables, dice finely and boil in salted water for 4 minutes. Rinse in cold water and drain.
- Cut the fish fillets to cubes of around 2 cm (remove the skin from the salmon in advance). If necessary, drain the shrimps. Boil the fish stock with ¼ l water and the milk. Stir in the instant mashed potato. Add the soaked gelatine and stir it in. Season the mashed potato with salt, pepper and nutmeg.
- Grease an ovenproof dish (approx. 1 ½ l) with butter. Place in alternate layers of mashed potato, fish and vegetables. Finish with a layer of potato.
- Pat the dish to make sure that no cavities remain. The cover and place in an oven preheated to 100°C (middle shelf) and cook the pie for 20 minutes. Remove the dish from the oven, let the pie cool and turn it out.
- Serve with soured cream and garnish with finely chopped parsley.
