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.