AskTheChef Recipe Fisherman’s pie

Wanna impress your guests or family? Try the fisherman’s pie!

1kg mussels
100g smoked haddock (or another smoked white fish)
200g haddock, cubed (or another white fish)
200g cod, cubed
200g carrots
200g celery
200g onions
200g leeks
1litre white wine
1 thyme
1litre fish stock
1litre cream
200g roux, cold
1kg potatoes
200ml milk
250g butter
salt and pepper
Preparation method:
- Put the unpeeled potatoes in a pan with plenty of 
cold water and a little salt.
- Bring to the boil and cook for 25-30 minutes until tender.
- Heat the milk in a saucepan
- Remove the potato skins.
- Push the potatoes through a drum sieve using a dough scraper
 or through a strainer using a spoon. 
You now have pommes a la neige, or riced potatoes.
- Add the heated milk to the potatoes in a pan or 
mixing bowl and mix well.
- Mix with the butter and season to taste.
- Preheat the oven to 180°C.
- Finely brunoise the carrots, celery, onions, and leeks.
- Cook the mussels in the white wine together with the 
finely chopped vegetables and thyme.
- Drain the shells, remove the meat from the shells, 
and catch the cooking liquid.
- Mix the cooking liquid with the fish stock and 
add the potato brunoise. Cook until done.
- Combine the cream and smoked haddock and 
reduce the liquid to half.
- Remove the smoked haddock from the cream.
- Mix the reduced cream with the other ingredients and 
season to taste with salt and pepper.
- Thicken the liquid with the roux.
- Place the different types of fish in an oven-proof dish 
and pour over the liquid.
- Cover the fish with the mashed potatoes.
- Cook in the oven for 20 minutes until the 
mashed potatoes are a lovely golden brown.

If anyone has any questions about this recipe or cooking in general, just let us know!


AskTheChef dinner recipe Finnish salmon tart

This dinner recipe is a little but harder to make, but the flavour afterwards is definitely worth it.


250 g potatoes, cooked in heavily salted water
250g flour
250g butter
1 egg
50ml milk
150g rice, short-grain
400 g salmon, cooked
4 eggs, hard-boiled
1 onion, diced
1 bunch dill, chopped
salt and pepper
Preparation method:
- Pass the cooled-down potatoes through a sieve
(to make mashed potatoes).
- Cook the rice and leave to cool to room temperature.
- Mix the mashed potatoes with the flour, butter, and a little
 water in a food processor and blend until well-mixed.
season with salt and pepper
- Wrap the dough in plastic film and place in the fridge to
 rest for one to two hours.
- Preheat the oven to 180°C and line a baking tray 
with baking paper.
- Divide the dough into two equal halves and roll into a 
3mm-thick rectangle.
- Place one of the rectangles on the lined baking tray.
- Divide half of the rice on top of the dough, 
keeping 3cm clear of the edges.
- Then put the salmon and cooked eggs on top of the rice.
- Add the onions and dill and season to taste 
with salt and pepper.
- Place the rest of the rice on top and cover with the 
second layer of dough.
- Press together the edges of the dough with your thumbs.
- Mix together the egg and milk and brush over the pie.
- Bake the pie in the oven until golden brown.

Thanks for reading AskTheChef! If you guys have any questions, just let us know!

AskTheChef recipes Salmon Bonbons varnished with piccalilly

1   salmon side, without skin 
300 gram Piccalilly

·Place the wooden plank(s) in water for 1 hour.
·Fill the Big Green Egg(or barbecue with lid) with charcoal.
·Start the Big Green Egg(or barbecue with lid).
·Light it, wait until the charcoal starts to melt around 
the firelighters.
·Place the stainless steel grid in the Big Green Egg
(or barbecue with lid).
·Heat to +-180 ° C.
·Smooth the piccalilly in a blender.
·Season the salmon with salt and pepper.
·Portion the salmon.
·Then rub in with the piccalilly.
·Place on the boards.
·Place the boards on the Big Green Egg(or barbecue with lid),
 close the lid.
·Cook 6-8 minutes.


·In combination with for example radish, cauliflower, pickle, 
cucumber, crème fraîche and fennel.