Steelhead Trout En Croute

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Steelhead Trout En Croute
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
Ingredients
1 Steelhead trout (about 700 grams or 1.5 pounds)
1 tablespoon lemon juice
salt
peppers
450 grams frozen Puff pastry dough
1 bunch parsley
50 grams butter
1 egg yolk
2 tablespoons milk
200 grams Crème fraiche
1 teaspoon Mustard
1 teaspoon Horseradish
Fat (for greasing)
Lettuce ((for gar)
How healthy are the main ingredients?
parsleyMustardHorseradishsalt

Preparation steps

1.

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.

2.

Preheat oven to 200°C (approximately 400°F).

3.

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.

4.

Line a plate with lettuce leaves. Remove pastry from oven and place on lettuce. 

5.

Combine creme fraiche, mustard and horseradish and serve with pastry.