Truffle & fish pie

Truffle & fish pie

Total: 1 hr 5 Min. | Active: 45 Min.
gluten-free
Nutritional value / people: 551 kcal
, Fat: 35 g
, Carbohydrate: 32 g
, Protein: 24 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mashed potatoes

500 g mealy potatoes, cut into cubes
salted water, boiling
1 tbsp Fine Food Trüffelbutter
milk, to taste

Filling

1 tbsp Fine Food Trüffelbutter
1 shallot, finely chopped
1 dl vegetable bouillon
1 dl full cream
¼ tsp salt
a little pepper
100 g Royal cod fillets (MSC), cut into approx. 2 cm cubes
100 g salmon fillets without skin, cut into approx. 2 cm cubes
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Utensils

For 2 oven-proof ramekins

How it's done

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Mashed potatoes

Cook the potatoes, uncovered, in salted water for approx. 20 mins. until soft, drain very well, push through a sieve, add the truffle butter and beat until fluffy with a ladle. Add a little milk if necessary, remove the pan from the heat.

Filling

Pre-heat oven to 200°C. Heat the truffle butter in a pan. Sauté the shallot for approx. 1 min. Pour in the vegetable stock, bring the boil, reduce the heat and reduce to approx. 3 tbsp. Pour in the full cream, season with salt and pepper. Add the cod and salmon fillet and divide into the oven-proof ramekins. Top with the mashed potato.

Bake

for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven and allow to cool a little.

Good to know
Serve with: leaf salad.

How-tos

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