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Icelandic Fish and Leek Pie
Fiskibaka með Leyk
A savory pie featuring flaky white fish and tender leeks in a creamy sauce, all encased in a buttery pastry crust. This dish highlights Iceland's abundant seafood and the subtle sweetness of leeks.
🧂 Ingredienser
- 500 g White fish fillets(such as cod or haddock, cut into chunks)
- 2 large Leeks(white and light green parts only, thinly sliced)
- 50 g Butter
- 50 g All-purpose flour
- 300 ml Milk
- 100 ml Heavy cream
- 2 tbsp Fresh dill(chopped)
- 1 tsp Salt
- 0.5 tsp White pepper
- 500 g Shortcrust pastry(store-bought or homemade)
- 1 for brushing Egg yolk
👨🍳 Instruktioner
- 1
Preheat oven to 375°F (190°C). Line a 9-inch pie dish with one sheet of pastry. Prick the base with a fork.
- 2
Melt butter in a saucepan over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes. Do not brown.
- 3
Stir in the flour and cook for 1 minute, then gradually whisk in the milk and cream until a smooth sauce forms. Bring to a simmer and cook for 2-3 minutes until thickened.
- 4
Gently fold in the fish chunks, chopped dill, salt, and white pepper. Cook for another 2-3 minutes until the fish is just starting to flake.
- 5
Pour the fish and leek mixture into the prepared pie crust. Cover with the second sheet of pastry, crimping the edges to seal. Cut a few slits in the top for steam to escape.
- 6
Brush the top pastry with the egg yolk. Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
- 7
Let the pie rest for 10 minutes before slicing and serving.
💡 Proffstips
- ✓Ensure the leeks are thoroughly washed to remove any grit.
- ✓For a richer flavor, you can add a splash of white wine to the sauce when adding the milk.
- ✓If using homemade pastry, blind bake the bottom crust for 10 minutes before adding the filling to prevent a soggy bottom.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- Add a handful of cooked peas or corn to the filling.
- Incorporate a pinch of nutmeg into the sauce for added warmth.