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Latvian Fish and Vegetable Pie
Zivju un Dārzeņu Pīrāgs
A comforting and hearty pie featuring flaky white fish baked with a medley of vegetables in a creamy sauce, topped with a layer of sliced potatoes.
🧂 Ingredienser
- 800 g Potatoes(peeled and sliced for topping, plus extra for boiling)
- 600 g White fish fillets (cod, pollock, or similar)(cut into chunks)
- 2 large Carrots(peeled and chopped)
- 1.5 medium Zucchini(diced)
- 3 Celery stalks
- 1 medium Onion(peeled and chopped)
- 2 cloves Garlic(peeled and finely chopped)
- 96 g Frozen peas
- 50 g Butter(for sauce and frying)
- 50 g All-purpose flour
- 500 ml Milk(plus extra for mashing potatoes)
- 200 ml Fish stock
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil(plus extra for drizzling)
👨🍳 Instruktioner
- 1
Boil the potatoes for the topping until tender, then drain and mash with a little milk and butter until smooth. Season with salt and pepper. Set aside.
💡 Proffstips: You can also boil some extra potatoes to add to the vegetable filling if desired. - 2
Heat olive oil in a large ovenproof pan or Dutch oven over medium heat. Add the chopped onion, carrots, zucchini, celery, and garlic. Sauté for about 5-7 minutes until the vegetables begin to soften.
- 3
Make the white sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and fish stock until the sauce is smooth and thickened. Stir in the dried thyme and rosemary.
💡 Proffstips: Ensure there are no lumps in the sauce. - 4
Add the fish chunks and frozen peas to the pan with the sautéed vegetables. Pour the white sauce over the fish and vegetables. Stir gently to combine. Season with salt and pepper to taste.
💡 Proffstips: Be careful not to break up the fish too much. - 5
Preheat your oven to 200°C (400°F). Transfer the fish and vegetable mixture into a large casserole dish if not already using an ovenproof pan. Arrange the sliced potatoes evenly over the top of the filling. Drizzle with a little olive oil.
💡 Proffstips: Ensure the potato slices overlap slightly to create a good topping. - 6
Bake for 30-35 minutes, or until the potato topping is golden brown and the filling is bubbling.
- 7
Let the pie rest for 5-10 minutes before serving.
💡 Proffstips
- ✓For an even richer flavor, you can poach the fish briefly in milk or water before adding it to the pie.
- ✓Feel free to add other vegetables like leeks or bell peppers.
- ✓This pie can be made ahead of time and reheated.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- Use a mix of different white fish for added complexity.
- Add a handful of grated cheese (like cheddar) to the white sauce for a cheesier pie.
- Instead of sliced potatoes, use mashed potatoes as the topping.