Icelandic Fish and Leek Pie with Rye Crust
A comforting and flavorful pie featuring flaky white fish and tender leeks baked in a creamy dill sauce, all encased in a rustic, savory rye flour crust. This dish highlights Iceland's abundant seafood and traditional rye bread.
🧂 Ingredients
- For the Rye Crust:
- 200 g Rye flour
- 150 g All-purpose flour
- 125 g Cold unsalted butter, cubed
- 4 tbsp Ice water
- 1 tsp Salt
- For the Filling:
- 600 g Cod or haddock fillets, skinless and boneless
- 2 large Leeks, white and light green parts only, thinly sliced
- 50 g Unsalted butter
- 50 g All-purpose flour
- 400 ml Milk
- 3 tbsp Fresh dill, chopped
- 1 tbsp Lemon juice
- to taste Salt and freshly ground black pepper
- 1 Egg, beaten (for egg wash)
👨🍳 Instructions
- 1
For the crust: In a large bowl, whisk together rye flour, all-purpose flour, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
💡 Tip: Keeping the butter cold is crucial for a flaky crust. - 2
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
💡 Tip: Chilling the dough makes it easier to handle and prevents shrinkage during baking. - 3
For the filling: Cut the fish fillets into bite-sized pieces. Set aside.
💡 Tip: Ensure fish is cut into uniform pieces for even cooking. - 4
Melt butter in a large skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened, about 8-10 minutes. Do not brown.
💡 Tip: Sweating the leeks slowly brings out their natural sweetness. - 5
Sprinkle the flour over the leeks and stir well. Cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
💡 Tip: Whisking continuously prevents lumps from forming in the sauce. - 6
Stir in the chopped dill and lemon juice. Season with salt and pepper to taste. Gently fold in the fish pieces. Remove from heat.
💡 Tip: Add the fish at the end to prevent it from overcooking in the hot sauce. - 7
Preheat oven to 200°C (400°F). On a lightly floured surface, roll out one disc of dough to fit a 23cm (9-inch) pie dish. Line the dish with the dough.
💡 Tip: Roll the dough from the center outwards to maintain an even thickness. - 8
Pour the fish and leek filling into the pie crust. Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few vents in the top crust.
💡 Tip: Vents allow steam to escape during baking, preventing the crust from becoming soggy. - 9
Brush the top crust with the beaten egg wash. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
💡 Tip: An egg wash gives the crust a beautiful golden sheen. - 10
Let the pie rest for 10 minutes before serving.
💡 Tip: Resting allows the filling to set, making it easier to slice.
💡 Pro Tips
- ✓If you don't have rye flour, you can use all-purpose flour for the crust, but the rye adds a distinct Icelandic flavor.
- ✓Feel free to add other vegetables like peas or finely diced potatoes to the filling.
- ✓For a richer sauce, you can use a combination of milk and cream.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of nutmeg to the sauce for an extra layer of flavor.
- Incorporate some cooked shrimp or scallops along with the white fish.
- Serve with a side of pickled beetroot or a simple green salad.