Traditional recipes

Fish and potato pie

Fish and potato pie

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Wash and wipe the fish, then season with salt and pepper and sprinkle with lemon juice. Leave to marinate for half an hour.

Clean, wash and boil the carnations in salted water, then crush with 50 g butter.

Peel and wash the onion and carrot, chop into cubes and fry in oil. When they have softened, add the fish cut into small pieces, cook a little longer and remove from the heat. Add the peas, corn, mashed potatoes and parsley and mix slowly. Season with salt and pepper to taste and pour the composition into a heat-resistant pan greased with butter. Level, sprinkle the cheese on top and the remaining butter.

Bake for 20 minutes at 180 degrees, or until browned.

Leave to cool for 10 minutes and serve hot.

Great appetite!

Clean and wash the vegetables well, chop finely to everyone's liking.

The recipe says that they can be boiled for 1 minute, but because I like crispier vegetables, I didn't follow the recipe.

Then put the butter in a large frying pan and then add the vegetables, salt, pepper, spices, I put the carrots first then the rest, cook until lightly browned over high heat for about 10 minutes, then leave to cool slightly.

Meanwhile, line a square tray with butter and breadcrumbs and put half the amount of fish (in my case 2 pieces).

When the vegetables have cooled, add the beaten eggs, sour cream, parsley and a tablespoon of breadcrumbs, pour the mixture into the pan and then the rest of the fish.

Preheat the oven to 180-200Â ° C (the recipe says on medium heat) and put the tray for 15-20 minutes, then add the grated cheese and leave for another 15 minutes.

We served it simply without another garnish, but I think it also went with a simple stewed rice or whatever you like.

Now I don't know if I'll be able to put the pictures in order, so have mercy on me. I hope something is understood.

Fish pie

1 & # 8211 Preheat the oven grill to the mark of 5/190 grdC and grease a resistant vessel with a capacity of 2 liters. If your oven does not have a flame for the grill, place the pot on the top level.
Boil the potatoes in water with a pinch of salt until soft. Drain and crush, add butter and milk. Match the salt puree and set it aside. In a pan, on the fire, melt the butter together with the oil and fry the celery until soft (about 5 minutes). Remove it and place it in the sturdy bowl.

2 & # 8211 In the same pan, add the flour and fry for 2 minutes, stirring constantly. Add the wine, and when it starts to boil, add the milk and boil for another 2 minutes. Add sour cream and parsley and season with salt and pepper. The resulting sauce should be quite thick, as the fish leaves water.

3 & # 8211 Place the fish and seafood & # 8211 if using & # 8211 in the sturdy bowl, mix with the celery and pour in the sauce. On top, put the puree in an even layer, put the dish in the oven and leave for 40 minutes (until it sizzles and is browned).

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Peasant pies with fasting potatoes, in the pan

Famous and appreciated by everyone, these peasant pies with fasting potatoes are soft, fluffy and tasty.

Simple, pie with potatoes, that's what Aunt Ani used to call these wonders and they can be made with cabbage, cheese, details here or combined. I can say that I like them all, regardless of the filling, whether they are cold or hot. These with potatoes are eaten especially during fasting but are also the favorites of vegetarians.

I discovered them in Bihor, because as far as I know they are at home there and nowhere in the country are they as good as in Bihor. They are tender, soft and very tasty, because if you start eating you don't know how to stop!

They can be found on almost any street, in pastry shops, even in supermarkets.

The recipe is so simple and quick to make, that among other things to make at home you can put a dough, and the rest is a breeze. Stay tuned for the list of ingredients and how to prepare it and you will definitely enjoy the best peasant pies.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Chop the onion and set it aside.

Put the yeast with the sugar in a bowl and add half the amount of lukewarm water, mix, cover with foil and leave in a warm place to activate the yeast.

In a large bowl put the sifted flour, the difference of water, oil, salt and activated yeast.

At the beginning we mix with a wooden spoon or a silicone spoon, and when it becomes inefficient we move to manual kneading, until we obtain a smooth and elastic dough.

Put the dough in a bowl greased with oil and covered with a foil of freshness and leave to rise until it doubles in volume.

After leavening the dough, take it out of the bowl and divide it into 16 equal pieces and give them round shapes.

On a work surface greased with oil, spread a piece of dough with a diameter of 12-15 cm and divide evenly for each piece of dough: potatoes and onions.

Bring the edges to the inside of the pie and tighten them so that they stick.

Turn with the tight side down and roll out the pies with a diameter of 20 cm.

In a hot pan put a teaspoon of oil and bake the pies over medium heat until light golden brown, about 2 minutes on each side.

Fish and potato pie

Fish and potato pie from: fillets of white fish, fillets of salmon, fillets of smoked hake, milk, onion, bay leaf, butter, flour, spinach, wine, dill, potatoes, butter, cheese, cream cheese.


  • 500g thick fillets of white fish, such as cod or hake, skin removed
  • 500g thick fillets of salmon, skin removed
  • 300g smoked hake fillets
  • 700ml of whole or partially skimmed milk
  • 1 onion, cut into thin crescents
  • 2 bay leaves
  • 75g of butter
  • 75g of flour
  • 140g of young spinach
  • 3 tablespoons white wine or vermouth (optional)
  • 1/2 bunch of dill, coarsely chopped

For the cheese puree:

  • 1.5 kg of potatoes, cut into equal pieces
  • 50g of butter
  • 100g of cheese or matured cheese, such as cheddar, coarsely grated
  • 300ml cream cheese

Method of preparation:

Put the fish fillets in a large saucepan and add the milk, followed by the onion and bay leaves, which must be placed between the fillets. Bring to the boil over low heat, then cover and immediately remove from the heat.

Set aside to infuse for 10 minutes or until the fish is penetrated.

Drain the fish, keeping the milk infused in a carafe, then transfer the fish to a bowl. Put them aside.

Meanwhile, prepare the puree. Put the potatoes in a large saucepan with cold water, bring to a boil, then simmer for 15 minutes or until the potatoes are soft but not crumbling. Drain well, put them back in the pan and pass them together with the butter, half of the cheese and the cream cheese, stirring until you get a fine puree.

Season to taste and set aside.

To finish the filling, melt the butter in a medium saucepan and add the flour, then mix. Cook everything for a few seconds, then gradually add the infused milk, stirring constantly over medium heat for 3 minutes, until you get a fine and thick sauce.

Add spinach and wine or vermouth, if using, then cook everything for 2 minutes, off the heat, add dill and mix. Season to taste.

Preheat the oven to 200 ° C. spread a third of the sauce at the base of a rectangular tray of about 3 liters. Add fish fillets over the sauce, tearing them into large pieces and removing any traces of skin, bones, onions and bay leaves. Pour over a third of the sauce, followed by another layer of fish, then repeat, ending with a layer of sauce.

Add the puree over the fish mixture, starting from the edges. Use the back of a spoon to form a pattern and sprinkle the remaining cheese on top. Put the tray on another tray and put it in the oven, Bake it on the middle level for 45 minutes, until the puree turns golden and the filling boils.

Fish Pie With Cheese And Onion

1. Put the cod in a non-metallic bowl, cover with salt, then leave for 20 minutes. Rinse the fish well, then dry with a paper towel.

2. Meanwhile, heat a little oil and butter in a pan over medium heat. When the butter melts, add the onion and leek and cook for 10 minutes or until soft. Add the garlic, mustard and flour, then cook for 1 minute. Add the wine and mix well.

3. Add the soup, sour cream and lemon juice and boil, stirring, for 5-10 minutes until the sauce is thick enough. If it is not thick enough, stir the heat and continue to stir. Taste and add lemon juice if necessary.

4. Increase the eye and add the fish, shrimp and parsley. Pour into the baking dish. Add the frozen peas and mix.

5. Meanwhile, put a large saucepan of boiling water, then boil the potatoes for 15-20 minutes. Drain, then put back in the pan. Add the butter and mash, then taste and season with salt and pepper.

6. In a small bowl, combine green onions and grated cheddar. Put the mashed cartridges in the baking dish, then cover with the green onion mixture. Put in the oven for 40-45 minutes, until it turns golden.

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7 comments to & bdquoSalad with potatoes and fish & rdquo

You thought very well, and I really like salads!

Then let's exchange recipes :) I really like your recipes!

Hi. I read some of the recipes. I'm really going to make chicken with rice. I make rice with smoked pork or sausages. at you .

Nela, I can't wait for you to write me how they turned out! I wish you a beautiful week :)

Hi Amalia, I've been following you for a while, but I already have some eye-catching recipes that I really want to put into practice for cooking and blogging.

Hey thank you, I visited your blog & # 8230 very cute :). Maybe we can exchange recipes!

very good but very little :) I put 5 potatoes and there was still little!

Ingredients for shepherd's pie & ndash recipe recycled with puree and steak

  • 600 g of puree
  • cold meat
  • 200 g of grated cheese
  • 4 eggs
  • 2 cloves of green garlic
  • 3 sprigs of green onion
  • salt
  • pepper
  • a shape greased with butter and lined with breadcrumbs or semolina

Preparation for the shepherd's pie recipe

You can read the network written below or find the video recipe below, where you can see the video recipe and you can watch closely how I prepare everything.

Over the puree we add eggs. For the beginning we added only 3 eggs, then we see if it is necessary to add more.

Add a teaspoon of salt, a teaspoon of pepper, green onions, green garlic, half the amount of grated cheese. Mix again until you get a homogeneous composition.

Cut the steak and sausage, add them to the composition.

Stir again. We also add the fourth egg.

In this composition you can also add bell peppers, diced tomatoes, zucchini, eggplant, salami, other sausages.

Put the composition in the oven tray and level.

On top we can put a beaten egg with a little sour cream or yogurt or, simply, just grated cheese.

Put the pudding in the oven at a temperature of 200-220 degrees Celsius, fire up and down, in the electric ovens, medium to maximum fire, in the gas ovens.

We have to bake until the egg coagulates, around 20-25 minutes. Open the oven after 15 minutes, to check.

When it has browned very well, we take it out of the oven and we can serve it. & # 128578

Puree pudding with steak and sausages

That's all, this way we got a delicious food, to avoid throwing away the food we have left. We can ingeniously reuse the remaining puree and steak. A puree pudding, an adapted version of the shepherd's pie recipe.

Recipe video

Recipes with Gina Bradea & raquo Recycled & raquo Shepherd's pie & ndash recycled recipe with puree and steak


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