Truffle & Fish Pie

1hr 05m
Preparation/cooking time: ca. 45m + Bake: ca. 20m

For 2 people

Nutritional Information

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


  • 500 g mealy potatoes, cut into cubes
  • saltwater, boiling
  • 1 shallot, finely chopped
  • 1 dl vegetable bouillon
  • milk, to taste
  • 1 tbsp. truffle butter
  • 0.25 tsp. salt
  • 1 dl full cream
  • a little pepper
  • 100 g cod fillets Royal MSC, cut into 2-cm cubes
  • 100 g skinned salmon fillets, cut into 2-cm cubes

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  • Cook the potatoes, uncovered, 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.
  • Pre-heat oven to 200°C. Heat up the truffle butter in a pan. Sauté the shallots 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 ovenproof dishes. Pour over the potato stock.
  • Bake in the centre of an oven preheated to 200°C for approx. 15 mins. Remove from the oven, allow to cool.

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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