Trout in Homemade Filo Pastry
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
1
- For the pastry
- 1 ⅔ cups all-purpose flour
- 1 Tbsp sunflower oil
- ½ Tbsp white wine vinegar
- For the filling
- 1 cup Smoked trout (chopped)
- 1 ¾ cups Ricotta cheese
- 2 eggs
- 1 tsp lemon zest
- 2 Tbsps mixed Fresh herbs (e. g. dill, chives, parsley, chopped)
- lemon juice
- 18 ozs trout (skinned, ready to cook)
Preparation steps
1.
To make the pastry, mix together the flour, oil, vinegar, a pinch of salt and approx. 200 ml lukewarm water. Knead into a smooth dough. Brush with some oil, cover and rest for at least 1 hour.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
3.
Mix together the smoked fish, ricotta, eggs, lemon zest and the herbs. Season with salt, ground black pepper and a dash of lemon juice.
4.
Knead the pastry and roll out on a floured work surface. Transfer to a floured tea towel and pull put thinly using the back of your hands. Spread with the ricotta mixture, season the raw fish fillets with salt and place them on top in the middle. Fold in the short sides of the pastry and roll up longways with the help of the towel.
5.
Place on the prepared baking tray with the join down. Bake for around 30 min. Remove from the oven, slice and serve.
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