Ingredients with Measurements:
- 1 pound boknafisk, deboned and flaked
- 1 pound fresh spinach, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
3. Add the spinach to the skillet and cook until wilted, about 5 minutes.
4. In a large mixing bowl, combine the boknafisk, heavy cream, Parmesan cheese, salt, black pepper, nutmeg, and cayenne pepper. Mix well.
5. Add the spinach mixture to the bowl and mix until well combined.
6. Roll out the pie crust on a floured surface and transfer it to the pie dish.
7. Pour the boknafisk and spinach mixture into the pie crust.
8. Bake for 35-40 minutes, or until the pie is golden brown and the filling is set.
9. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 16g
Protein: 16g
Sodium: 480mg
Sugar: 2g
Substitutions for ingredients:
- Boknafisk can be substituted with any white fish, such as cod or haddock.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any hard cheese, such as Pecorino Romano or Asiago.
Variations:
- Add chopped tomatoes or roasted red peppers to the filling for extra flavor.
- Use a gluten-free pie crust for a gluten-free version of the recipe.
- Add chopped bacon or pancetta to the filling for a smoky flavor.
Tips and tricks:
- Be sure to debone the boknafisk thoroughly to avoid any bones in the pie.
- Use a fork to prick the bottom of the pie crust before adding the filling to prevent it from becoming soggy.
- Let the pie cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a sprinkle of chopped parsley or chives on top.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the pie crust is browning too quickly, cover it with aluminum foil and continue baking until the filling is set.
Food safety advice:
- Be sure to cook the pie until the filling is set and the internal temperature reaches 165°F to ensure that it is safe to eat.
Food history:
- Boknafisk is a traditional Norwegian dish made from dried and salted cod that has been soaked in water to rehydrate it before cooking.
Flavor profiles:
- This pie has a rich and savory flavor from the boknafisk and Parmesan cheese, with a hint of nutmeg and cayenne pepper for a subtle kick.
Serving suggestions:
- Serve the pie warm with a side salad or roasted vegetables for a complete meal.
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Region: Norwegian