Gourmet fish pie

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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


  1. Wash the vegetables, dice finely and boil in salted water for 4 minutes. Rinse in cold water and drain.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with soured cream and garnish with finely chopped parsley.