Truffle Fish Pie

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

For 2 people

Nutritional Information

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


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

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  • Kartoffelstock

    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.
  • Filling

    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.
  • Bake

    ca. 15 Min. in der Mitte des auf 200°C vorgeheizten Ofens. Herausnehmen, etwas abkühlen.
  • Dazu passt:


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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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