Truffle & fish pie

Total time: 1hr 05m
Preparation Time: 45m

For 2 people

Nutritional Information

Contains 551 Kcal, 24g Protein, 32g Carbohydrates, 35g Fat


  • Mashed potatoes
  • 500 g mealy potatoes, diced
  • salted water, boiling
  • 1 tbsp truffle butter
  • milk, to taste
  • Filling
  • 1 tbsp truffle butter
  • 1 shallot, finely chopped
  • 1 dl full cream
  • 1 dl vegetable bouillon
  • a little pepper
  • 0.25 tsp salt
  • 100 g salmon fillets without skin, cut into approx. 2 cm cubes
  • 100 g Royal cod fillets (MSC), cut into approx. 2 cm cubes
  • Utensils
  • For 2 oven-proof ramekins

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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.
  • Serve with:

    leaf salad.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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