The pandemic ignited our passion for home cooking, transforming kitchens into spaces of joy, sharing, and creativity. Pies have become a go-to comfort food, and few top Cyril Lignac's cod and vegetable pie from his hit show Tous en Cuisine. Bursting with flavors, it's ideal for chilly winter evenings. As a celebrated French chef with years of expertise, Lignac's straightforward recipes deliver restaurant-quality results at home. Here's his must-try cod and vegetable pies recipe.
Cyril Lignac's Cod and Vegetable Pies Recipe
Renowned for balancing sophistication with simplicity, Lignac's dishes are accessible for confident home cooks. Tie on your apron—let's dive in.
Utensils:
- 1 saucepan
- 1 spatula
- 1 microplane
- 2 pans
- 1 skimmer
- 1 whisk
- 1 rubber spatula
- 4 individual non-stick pie molds, 12 cm diameter by 3 cm high
- 1 piping tip size 12
- 1 brush
- 1 baking sheet
Ingredients for 4 people:
- 1 leek, washed and thinly sliced, cooked into a fondue
- 1 shallot, peeled and minced
- 200 g mushrooms, washed and sliced, stems removed
- 1 lemon
- 2 tbsp. chopped parsley
- 800 g cod, diced and skinless
- 15 g + 30 g butter
- 30 g flour
- 1 tsp. green anise
- 30 cl whole milk
- 4 tbsp. fresh cream
- 4 circles puff pastry, 14 cm diameter
- 4 circles puff pastry, 13 cm diameter
- 1 egg yolk
- Olive oil
How to Make Cyril Lignac's Cod and Vegetable Pies
- In a hot saucepan, add a drizzle of olive oil and 15 g butter. Sauté the shallot, cooked leek, and mushrooms for 4-6 minutes over medium heat without browning. Season with salt, stir in parsley and lemon zest.
- Preheat oven to 200°C.
- Poach cod pieces for 3 minutes in court-bouillon. Drain, add to vegetables, and gently mix.
- In another saucepan, melt 30 g butter, add flour and green anise. Cook briefly, then whisk in milk to make béchamel. Stir in cream, pour over fish off heat, and combine.
- For assembly: Cut a hole in center of 14 cm pastry circles using piping tip. Butter molds, line with 13 cm pastry, raising edges. Fill with mixture, top with 14 cm pastry, seal edges.
- Brush with egg yolk, place on baking sheet, bake 10 minutes until golden and crisp.
- Remove from oven and serve hot!
