Trout Pie by Jaimie Haselock
2 trout fillets
1 leek, chopped
1 shallot, chopped
1 clove garlic, chopped
1 glass white wine
150ml clotted cream
shop bought filo pastry
A beautiful and unusual little poacher’s trout pie which is great washed down with a white Burgundy (I rely on Louis Jadot).
Fry down the leek, shallot, and garlic in a little extra virgin olive oil.
Once they are nice and soft add the wine and bacon and reduce down until thickened.
Stir in the cream, seasoning with Cornish sea salt and cracked black pepper.
Lightly poach the trout in whole milk, adding a couple of cloves if you wish.
When the skin is coming off the fillets flake the flesh into the cream sauce, give it a stir, and pour into a baking dish.
Butter and crumple the pastry in your hand.
Cover the baking dish and place on top of this beautiful solution or beautiful mixture of trout clotted cream and cook in the oven at 170˚C for about 30 minutes until the filo is nice and golden.