One of the highlights of the kingdom of Hyrule is the great variety and quality of its fish. The great number of rivers that cross through the kingdom, as well as the seas and lakes, provide a lot of waters for fishing. The fish from these waters are used to make a number of delicious dishes. The Rito, the Zora, and the Hylians of Lurelin Village all have recipes that use fish to create some delicious meals. One such dish hails from Lurelin Village (though also can be found in Tabantha), and that dish is the Fish Pie. Filets of fish are wrapped in pastry dough, made from Tabantha Wheat, and then baked to perfection.
"A mainstay in any fisherman's home, the crisp crust pairs well with the fishy flavor."
To bring this Hyrulean dish to life, we will borrow some influence from the French fish en croute. We will be using salmon for this preparation, though you could use any other hearty fish you choose. The salmon will be seasoned with Zora Spice and topped with spinach, mushrooms, and dill. This will then be wrapped in fish shaped in a fish shaped puff pastry, decorated, and then baked in the oven. I also added a mayonnaise based dipping sauce which includes some lemon, grated carrot, and dill, among other ingredients.
The flaky pastry along with the salmon, vegetables, and dipping sauce make for a really delicious bite. The flavors blend so well together. The more of these seafood dishes I make, the more I really want to spend a few days in Lurelin… not only for the gorgeous seaside views, but also for these amazing seafood dishes!
This recipe makes four fish pies, but one fish pie can honestly feed two people, so feel free to cut the recipe in half if you desire.
Ingredients
4 2-inch wide salmon filets (about 1 ½ inches thick)
4 tsp Zora Spice
10 oz spinach leaves
2 cloves of garlic, minced
½ tbsp lemon juice
8 oz crimini mushrooms
1 shallot, diced
2 tbsp fresh dill, chopped
2 17 oz packages of puff pastry
1 egg, beaten
Salt and pepper
1 tbsp butter
Olive oil
4 2-inch wide salmon filets (about 1 ½ inches thick)
4 tsp Zora Spice
10 oz spinach leaves
2 cloves of garlic, minced
½ tbsp lemon juice
8 oz crimini mushrooms
1 shallot, diced
2 tbsp fresh dill, chopped
2 17 oz packages of puff pastry
1 egg, beaten
Salt and pepper
1 tbsp butter
Olive oil
Sauce
1 cup mayonnaise
2 tbsp carrot, grated
2 tbsp parsley, finely chopped
2 cloves of garlic, minced
2 tbsp dijon mustard
1 tbsp lemon juice
Salt to taste
1 cup mayonnaise
2 tbsp carrot, grated
2 tbsp parsley, finely chopped
2 cloves of garlic, minced
2 tbsp dijon mustard
1 tbsp lemon juice
Salt to taste
Remove your puff pasty from the feeezer and allow them to sit at room temperature for about 40 minutes before using them, otherwise they will be to hard to work with.
Place a pan over medium heat. Once warm, add the olive oil and coat the pan. Add the garlic and sauté for one minute, then add the spinach in batches, adding more as each batch begins to wilt. Season the spinach with salt and pepper. Sauté for 3-5 minutes, until the spinach is fully wilted. Add the lemon juice and stir it into the wilted spinach. Remove the spinach from the heat and set it aside to cool.
Place another pan over medium heat, and once it is warm, add the butter. Once the butter is melted, add the shallots. Sauté the shallots for 3-4 minutes, until they are soft. Add the mushrooms, season with salt and pepper, and stir to blend everything. Sauté the mushrooms until they have softened and released some moisture, about another 3-4 minutes. Remove the mushrooms from the heat and allow them to cool.
Once the spinach has cooled, place it into a colander and press down on it with a spatula to press all of the moisture out of it. Do this repeatedly until the water has been pressed out of the spinach. Place the dried spinach on a cutting board and chop the spinach well. Once the mushrooms are cooled, add them to a colander and similarly press the water out of the mushrooms until they are dried.
Now it’s time to prepare the salmon filets. Flip the filets skin side up and remove the skin. The easiest way to do this is to slide a sharp knife between the flesh of the salmon and the skin at one of the corners. Work the knife underneath until you have a skin flap you can grab, and then gently slide the knife and pull on the skin to release it from the filet. Press the knife against the skin as you slide it and peel the skin away. Repeat this with each filet.
Once the skin has been removed, generously salt and pepper both sides of the filet, and season each side with ½ teaspoon of Zora Spice.
Preheat your oven to 350°F.
Sprinkle a little flour over a cutting board and unfold one of the puff pastry sheets. Roll it out with a rolling pin to flatten it out. Now, cut two fish shaped pieces out of the puff pastry. You can use the attached fish template as a guide. I cut the template out, laid it on top of the puff pastry, and cut around it with a pastry knife.
Once you have two fish cut out, place one of the pieces on a baking sheet covered with parchment paper. Spread ¼ of the spinach across one of them (leaving about ½ inch of space around the edges uncovered), set one salmon filet on top of the spinach, and then top the salmon with ¼ of the mushrooms. Sprinkle ½ tbsp of fresh dill over the mushrooms.
Lay the other fish shaped pasty on top and slowly press the edges out to meet the other piece, pressing the edges of the two pieces together. You may need to gently stretch the top piece of dough a little to meet the bottom piece, but do so slowly and gently with your fingertips by pressing out. Once you have pressed the ends together all around, use the tines of a fork to press the edges of the pasty together around the entire fish shaped pastry.
Repeat this process four times to create four fish pies. I suggest placing two fish pies only on each baking tray. Use two baking trays that can fit lengthwise side by side on one rack in the oven to ensure even baking.
Once the fish pies are created, use the remaining scraps to create the decorations for the fish. If need be, combine the scraps together, knead them, and roll them back out flat to form a new sheet of pastry. As you decorate the fish pies, be careful not to make the decorations too thick or you end up with portions of uncooked dough after the pies bake. Keep a small bowl of water nearby to wet your fingers as you press the decorations onto the fish pie. Use a pasty knife to cut the fin folds into the fins.
When you are done decorating, crack and egg into a small bowl, add a tablespoon of water and then beat the egg and water together until smooth. This will create an egg wash. Brush each fish pie completely with egg wash.
Now place the fish pies in the oven (two baking trays lengthwise, side by side). Allow the pies to bake for 20-25 minutes, until the dough has puffed up and cooked. Then, turn the heat up to 425 °F and bake for an additional 5-10 minutes, until the pasty turns a golden brown color.
While the pies are baking, make the dipping sauce. Mix the mayonnaise, carrots, parsley, garlic, mustard, and lemon juice together in a bowl. Mix well until all of the ingredients are fully blended. Season with salt to taste.
Remove the pies from the oven and allow them to cool for 10-15 minutes before serving. To serve, place a fish pie on a plate along with a dollop of the dipping sauce. The fish pies are on the larger side, so two people could easily split one. Enjoy!
Learn more about the Fish Pie dish from The Legend of Zelda: Breath of the Wild at Zelda Dungeon.