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Truffle & fish pie
45 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 551
  • Fat about 35g
  • Carbohydrates about 32g
  • Protein about 24g
This is needed
This is needed for 2 people
Mashed potatoes
  • 500 g mealy potatoes, diced
  • salted water, boiling
  • 1 tbsp truffle butter
  • milk, to taste
Filling
  • 1 tbsp truffle butter
  • 1 shallot, finely chopped
  • 1 dl full cream
  • 1 dl vegetable bouillon
  • a little pepper
  • 0.25 tsp salt
  • 100 g salmon fillets without skin, cut into approx. 2 cm cubes
  • 100 g Royal cod fillets (MSC), cut into approx. 2 cm cubes
Tools
  • For 2 oven-proof ramekins
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And that's how it's done
And that's how it's done
Mashed potatoes
Cook the potatoes, uncovered, in 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 the truffle butter in a pan. Sauté the shallot 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 the oven-proof ramekins. Top with the mashed potato.
Bake
for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven and allow to cool a little.