Steelhead Trout En Croute
Rinse trout, pat dry, sprinkle inside and out with lemon juice and season with salt and pepper. Thaw puff pastry. Rinse parsley, shake dry and mince. Heat butter in a frying pan and add parsley and trout.
Preheat oven to 200°C (approximately 400°F).
Roll out pastry on a lightly floured surface, reserve a quarter of the dough for decoration. Add trout to dough and roll up. Combine egg yolk and milk and brush onto pastry. Decorate pastry with remaining dough, as desired and brush with remaining yolk. Grease a baking sheet with fat, then top place pastry on sheet and bake for 30 minutes.
Line a plate with lettuce leaves. Remove pastry from oven and place on lettuce.
Combine creme fraiche, mustard and horseradish and serve with pastry.