It's a fact, this period of pandemic has awakened the cordon-bleu that slumbered in us. Indeed, forced to stay more than reason within our walls, cooking has become by force of circumstance a real moment of pleasure , sharing and creation. Among other gourmet dishes that we like to make, the pie. And what could be cooler than a cod pie ? But beware, not just any. To the delight of our taste buds, Cyril Lignac revealed his recipe on his show Tous en Cuisine. A dish rich in flavors, which is good in these cold winter weather. Here is the recipe for cod and vegetable pies by Cyril Lignac to test urgently.
The chef's recipe for cod and vegetable pies
What do we love in addition to the delicacy of the chef's dishes? The simplicity of its recipes . And this one is no exception to the rule. So we put on our apron, and we go to the kitchen.
Utensils:
- 1 pan
- 1 spatula
- 1 microplane
- 2 pans
- 1 skimmer
- 1 whip
- 1 maryse
- 4 individual non-stick pie-type moulds, 12 cm diameter by 3 cm high
- 1 nozzle size 12
- 1 brush
- 1 baking sheet
Ingredients for 4 people:
- 1 leek, washed and thinly sliced and cooked in a fondue
- 1 shallot, peeled and minced
- 200 g of mushrooms, washed and sliced, without the earthy stem
- 1 lemon
- 2 tbsp. chopped parsley
- 800 g cod, diced, skinless
- 15g + 30g butter
- 30g flour
- 1 tbsp. coffee green anise
- 30 cl of whole milk
- 4 tbsp. tablespoon fresh cream
- 4 circles of puff pastry, 14 cm in diameter
- 4 circles of puff pastry, 13 cm in diameter
- 1 egg yolk
- Olive oil
How to make this recipe?
- In a hot saucepan, pour a dash of olive oil and the 15 g of butter. Add the shallot, the cooked leek and the mushrooms, cook for 4 to 6 minutes over medium heat without browning. Season with fine salt. Add the parsley and a zest of lemon.…
- Preheat the oven to 200°C.
- Dip the pieces of cod for 3 minutes in the pot of court bouillon. Drain them, pour them into the pan of vegetables, and mix gently.
- In a second saucepan, melt the 30g of butter, add the flour and the green anise seeds. Leave to cook for a few minutes and pour in the milk to form a béchamel. Add the fresh cream, mix, and pour into the fish preparation, off the heat.
- To assemble the pies, start by making a hole using the nozzle in the middle of the large pastry (14 cm). In the buttered individual molds, place the other 4 discs (13 cm), taking care to raise the edges well. Cover with the fish mixture, place the second pastry on top, and pinch the edges together.
- Lightly coat with egg yolk, place the molds on a baking sheet and bake for 10 minutes so that the pies are golden brown and crispy.
- Take them out and enjoy!
