Lost for Words Trout

Cook Meter: Amateur
Cost Meter: $$ for four people, but only $ for two



This blog has been a massive learning curve. There are times when I love to crawl up next to the computer and gasbag to my heart's content. And then there are times when I struggle, when I dred having to put a recipe on Bread and Sniff It.

It's not the cooking that I dred in the downtimes it's the writing. So with this I've decided to forgo the writing, give you the recipe and photos get on with it.

So my last French Inspired recipe.

Trout en croute

This recipe was inspired from a the Gourmet Traveller recipe here.  But I didn't have all of the ingredients, so I changed it a little and even though the end product doesn't look like it deserves to, it still tantilised the tastebuds.

Ingredients: (For two People)

2 x pieces of Ocean Trout
2 x pieces of puff pastry
1 packet of spinach
Half a fennel bulb
1 clove of garlic
1/2 cup of ricotta
1/2 white onion
1 egg for egg wash

Method:

1. Preheat oven to 200 degree celcius.

2. Finely slice the fennel, onion and garlic and cook until it begins to soften.



3. Add the spinach and cook for a minute or until it has just begun to wilt.

4. Put into a food processor and blend with the ricotta.



5. Season the trout with salt and pepper.



6. Take one piece of pastry, place a few spoonfuls of the spinach mixture and then place the trout on top.

7. Fold the pieces of pastry together and cut. Place pastry into a baking tray, seam side down. Press the edges together with fork and brush with egg wash. Prick so that the steam can escape.



8. Place in the oven for 20minute, or until pastry is golden and fish is cook.

9. Serve it up with a nice salad. We had a chicpea and citrus couscous salad. YUMMO

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