Pike & Pepper Pie

Pike & Pepper Pie
Pike & Pepper Pie

Here you have the easiest and fastest way to get rid of pike bones. Make sure that you use a traditional meat grinder! Food processors make the meat too crushed, yet few bones may survive the process.

Pike & Pepper Pie

Fish dough

700 g pike fillet
150 g of crème fraiche
1 dl cream
2 eggs
2 dl Emmental-mozzarella ground cheese mix
2½ tsp of salt
ground white pepper
1–1.5 tsp ground nutmeg

Grind the pike with a traditional meat grinder. Food processor blades make the meat too crushed, and the structure deteriorates. Mix all the ingredients together an even dough.

Filling

3 different coloured sweet peppers
1 pickled gherkin
1 pot of fresh coriander
2 garlic cloves
1 tsp ground coriander
black pepper
salt
rapeseed (canola) oil

Cut peppers and garlic into small cubes, and simmer them in oil for a few minutes. Add the cubed gherkin and chopped coriander. Let the mixture cool for a while.

Grease and flour a pie dish (diameter 30 cm) with breadcrumbs. Spread about half of the dough to the dish. Spread the filling on the dough, not touching the edges. Spread the rest of the dough on the filling, and press the edges together with a wet spoon. Sprinkle some breadcrumbs on top. Bake in electric oven at 175°C (350°F) a bit less than an hour. For the last few minutes, you can raise the temperature to full, so you can get a beautiful and crisp top.

Text and recipe: Hannu Puttonen
Photo: Veli-Pekka Räty, Three Images