Potato and Cod Pie
8 servings
90 minutes
Potato and cod pie is a cozy dish of Russian cuisine that combines the tenderness of fish, the creaminess of mashed potatoes, and the richness of a creamy sauce. Its roots trace back to the traditions of northern regions where cod was a primary source of protein. The rich creamy flavor is harmoniously complemented by the light spiciness of mustard and the freshness of parsley. The baked golden crust made from cheddar cheese makes the pie especially appetizing. It is perfect for cozy family dinners, warming with its rich taste and pleasant texture. This pie not only pleases the eye but also gives a sense of home warmth while preserving the spirit of traditional Russian cuisine.
1
Place milk, chopped leek (white part), onion, celery root, parsley sprigs, black pepper, and bay leaf in a medium pot and bring to a boil over medium heat. Remove from heat, cover, and let steep for 20 minutes.
- Milk: 3 glasss
- Leek: 1 piece
- Onion: 1 head
- Celery root: 0.5 piece
- Parsley: 3 stems
- Black peppercorns: 3 pieces
- Bay leaf: 1 piece
2
Strain the milk and pour it back into the pot. Cut the fresh cod fillet into 5 cm pieces and the smoked one into 3.5 cm pieces. Place the cut cod into the milk, set on medium heat, cover with a lid, bring to a boil, and simmer on low heat for 7-8 minutes. Strain and save the milk. Place the cod in a bowl and cover with a lid.
- Milk: 3 glasss
- Cod fillet: 700 g
- Hot smoked cod fillet: 200 g
3
Meanwhile, peel the potatoes, cut them into quarters, and boil in a large pot of salted water until soft (about 25 minutes). Drain the water, return the potatoes to the pot, and let them sit for 20 minutes to dry out. Add 8 tablespoons of butter, cream, salt, and pepper to taste, and mash into a puree. Cover with a lid and set aside.
- Potato: 1 kg
- Butter: 12 tablespoons
- Cream 40%: 0.5 glass
- Ground white pepper: to taste
- Salt: to taste
4
Start preheating the oven to 200°C.
5
Melt the remaining butter in a small saucepan over medium heat. Add the flour and stir with a wooden spoon for about 4 minutes, removing it before the mixture turns golden. Gradually pour in the strained milk, stirring to avoid lumps. Return to the heat, add mustard, 1 tablespoon of chopped parsley, salt, and pepper to taste. Cook, stirring, until thickened, about 5-7 minutes. Pour the sauce into a baking dish and mix with the fish.
- Butter: 12 tablespoons
- Wheat flour: 80 g
- Milk: 3 glasss
- English mustard: 1 tablespoon
- Chopped parsley: 1 tablespoon
- Ground white pepper: to taste
- Salt: to taste
6
Spread the puree evenly over the cod, sprinkle with grated cheddar cheese. Bake until done, about 20 minutes. If the oven has a 'broil' function, turn it on for the last 2-3 minutes to make the top layer golden.
- Cheddar cheese: 200 g
7
Serve on plates and garnish with the remaining parsley.
- Parsley: 3 stems