• 1 kg x 1 Ocean Trout Fillet

  • 50 g Butter

  • 6 Leeks washed and finely sliced

  • 1 tablespoon chopped Garlic chives

  • sea salt

  • freshly ground white pepper

  • 6 shallots finely sliced

  • 24 Swiss brown mushrooms or button mushrooms sliced

  • 1 crème fraiche flaky pastry

  • Egg wash

  • 6 teaspoons fresh Salmon roe

  • Tomato Chive Sauce

  • 1 brown onion sliced

  • 175 g unsalted butter

  • 100 ml riesling or other white wine

  • 6 ripe Tomatoes

  • 75 ml thick Cream

  • 1 teaspoon sea salt

  • 1 teaspoon white peppercorns freshly ground

  • 3 tablespoons finely chopped chives


  • 1.

    To make the Tomato Chive Sauce, sweat the onion in 25 gm of the butter in a saucepan until softened.

  • 2.

    Add the white wine, bring to a boil and reduce by a third.

  • 3.

    Puree the tomatoes in a food processor, add to the saucepan and cook until the liquid has been reduced by half again.

  • 4.

    Pass the sauce through a conical sieve, pressing firmly to extract as much juice and pulp as possible. Discard the remaining solids.

  • 5.

    In a clean saucepan bring the tomato sauce base and the cream to a boil. Set aside.

  • 6.

    Trim the fish, removing its skin and bones and cutting away the tail end and belly piece to leave a fillet of even thickness weighing about 750 gm.

  • 7.

    The fillet must be a constant thickness to ensure even cooking in the pastry.

  • 8.

    Melt half the butter in a frying pan and gently saute the leek until softened.

  • 9.

    Stir in the chives, season with a little salt and pepper and cool.

  • 10.

    Melt the remaining butter in another frying pan and cook the shallots and mushrooms together until softened.

  • 11.

    Season with salt and pepper and cool.

  • 12.

    Roll the pastry out on a cool, floured surface to make a 40 cm x 25 cm rectangle of 5 mm thickness.

  • 13.

    Brush the edges of the dough with egg wash.

  • 14.

    Spoon the mushroom mixture down the middle of the pastry, then put the fish on top and sprinkle with a little salt and pepper.

  • 15.

    Distribute the leeks evenly over the fish.

  • 16.

    Fold in the ends, then roll up the pastry to make a secure parcel.

  • 17.

    Rest seam-side down on a buttered baking tray.

  • 18.

    Brush the surface with the egg wash and refrigerate for 30 minutes before baking.

  • 19.

    Preheat the oven to 220C and bake the pie for 20 minutes until the pastry is cooked and golden - the fish should be just cooked.

  • 20.

    Don’t be tempted to leave the pie in the oven any longer than 20 minutes.

  • 21.

    Finish off the Tomato Chive Sauce while the pie is baking.

  • 22.

    Reheat over a medium heat and add the remaining butter, a piece at a time, stirring to incorporate each piece before adding the next (this is known as mounting the sauce).

  • 23.

    Stir constantly to prevent the sauce from separating.

  • 24.

    When all the butter has been added, take the saucepan off the heat and stir in the salt, pepper and chives.

  • 25.

    Taste and adjust if necessary.

  • 26.

    To serve, cut the pie into 6 and put on serving plates.

  • 27.

    Spoon the sauce around and dot with some salmon roe.

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Posted by CafeStarReport
Interesting that I found this under Christmas Vegetarian Recipes and Im pretty sure Trout isnt a vegetable. Unless you are a vegequarian.
Posted by redstaffyReport
tell us more about 'creme fraiche pastry' - and where to get it - or how to make it. redstaffy