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Trout
en Croute
Serves 6
Ingredients:
6
trout fillets, approx 75g / 3oz each, skinned & halved
crossways
1 bunch of watercress
25g / 1oz pine nuts
50g / 2oz butter, softened
50g / 2oz mushrooms, sliced
1 tsp grated lemon zest
500g / 1lb 2oz ready-made puff pastry
1 egg, beaten for glaze
salt & pepper
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Trout
en Croute
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Method:
Preheat the oven to 200C / 400F / Gas 6. Plunge
the watercress into a pan of boiling, salted water. Drain immediately
and press out as much water as possible. Toast the pine nuts
under the grill until golden. Finely chop the watercress and
place in a bowl with the pine nuts, butter, lemon rind and seasoning.
Mix well.
Divide
the pastry into 12. Roll out each piece until it is at least
2cm / 1in bigger than the half fillets all round. On 6 of the
pieces of rolled-out pastry, lay out half of each trout fillet,
skinned side down. Spread each fillet with watercress butter
an cover with a few slices of mushroom. Top with the other half
of the fillet, skin skin side up.
Brush the edges of the pastry with water and place the other
pastry sheet on the top of each fillet. Cut to shape, crimp
the edges and decorate with pastry trimmings. Brush all over
with beaten egg.
Bake
for 30-35 minutes until the pastry is crisp and golden.
Garnish with lemon & watercress and serve with new potatoes
and green beans, together with a lemon cream sauce.
Recipes
