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Wednesday, 28 October 2015

TROUT PATE EN CROUTE

TROUT PATE EN CROUTE

To make 6:
For the pastry:
350g/11oz flour
125g/5oz clarifieed butter
1 egg yolk
½ tsp salt
4-8 tbsps ice cold water
2 egg,separated

For the filling:
6 fresh fillets of trout
200g/7oz plaice fillets
2 onions
15g/ ½ oz butter
3 egges
4 tbsps cream
2 tbsps salt
Pinch each of freshly ground white papper and Freshly grated nutmeg
3 smoked trout fillets


Preparation time:
1 ½ hours

Chilling time :
At least 5 hours

Baking time:
1 hours 2o minutes

Nutritional value:
Analysis per serving,approx:
·        1945kj/465kcal
·        33g protein
·        22g fat
·        32g carbohydrate

To make the dough,sft the flour into a shallow bowl,
Make a well in the center and place dots of clarified butter around the edge,Place the egg yolk in the well,add the salt preferably overnight,Wash and dry the trout and plaice,then cut them into fine strips,Chop the onion very finely and fry in the butter until transparent;leave the onion  to cool.
Mincer the fish very finly in a mincer or food processor,Stir the eggs,craem and breadcrumbs into the fish,add the onions and season with salt,papper and nutmeg,Heat the oven to 200/400/gas mark 6,Butter a loaf tin,Roll out the dough on a floured surface and cut out 2 rectangeles the same size as the tin,Line the base of the pan with one of the rectangles,Line the sides with dough and seal  the seams well.
Fill the pastry case with half the filling,lay the smoked trout on top and sprinkle with chopped dill,Spoon in the remaining fish mixture,Make a few holes in the dough reseved for the lid with the tines of a fork,then place the lid over the filling,Seal firmly all round the edge,Use the remaining dough for decoration,Separate the egg yolk and whites,Brush the decorations with lightly beaten egg white and lay them on the lid,Finally brush all over with beaten egg yolk,Bake on the bottom shelf of the oven for 1 hour and 2o minutes.
Serve either hot or old,with a fresh salad if desired.

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