Smoked Trout Pie
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Smoked Trout Pie
Ingredient
2 tbs Red Island extra virgin olive oil
1 large onion, diced
1 large bulb fennel, finely sliced
5 cloves garlic, sliced
1 long Thai chilli, deseeded and diced
1 whole smoked trout
1 tbs cornflour
Lemon juice
1 bunch dill, roughly chopped
½ bunch parsley, roughly chopped
3 sheets filo pastry
75g unsalted butter, melted
Method
Preheat the oven to 180°C fan-forced.
Carefully remove the skin from the smoked trout. Next, tease away the flesh from the frame of the fish, make sure you remove any bones. Set aside the flesh.
Place the bones and the skin into a saucepan and cover with 1.5L of water. Bring the mixture up to the boil, then reduce the heat to a simmer.
Let me mixture tick over for around 1 hour or until you have 750ml of stock. Strain off the stock and discard the bones.
Place a large frying pan over medium heat. Add the olive oil, onion, garlic, fennel and chilli to the pan. Cook down for 5-7 minutes until the onions are soft and translucent. Add the stock to the frying pan and bring to the boil. Thicken to stock by adding the slurry of cornflour.
Fold in the smoked trout, chopped parsley, dill and season the mix with lemon juice, salt and pepper.
Place the pie mixture into a pie dish. Drape over the filo pastry and brush with melted butter in between each layer.
Place the pie in the oven and bake until the pastry goes gold brown and flakey - this should take around 15 minutes.
Recipe by Andy Allen
