Pastry-baked Whole Trout
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
4
- For the fish
- 1 salmon trout (ready-to-cook, approx. 700 g)
- 1 Tbsp lemon juice
- ¼ cup butter
- 1 bunch parsley (chopped)
- 16 ozs frozen Puff pastry (defrosted)
- 1 egg yolk
- 2 Tbsps milk
- For the salad
- 3 Romaine lettuce (sliced)
- 2 ½ cups Mushrooms (e. g. button mushrooms or oyster mushrooms, sliced)
- clarified butter (for frying)
- For the marinade
- ½ cup Crème fraiche
- 2 Tbsps cream (at least 30% fat)
- 1 tsp Mustard
- 1 tsp Horseradish
Preparation steps
1.
Drizzle the fish with lemon juice and season to taste.
2.
Melt the butter and stir in the parsley. Brush onto the fish inside and out.
3.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with greaseproof paper.
4.
Roll the pastry out thinly on a floured work surface. Place the fish on top of the pastry and wrap it up closing firmly. Keep about 1/4 of the pastry back for the scales.
5.
Mix together the egg yolk and the milk and brush the pastry-wrapped fish with half this mixture. Cut scale-like shapes out of the remaining pastry and use them to decorate the fish. Brush with the remaining milk and egg mixture.
6.
Place the fish carefully onto the prepared baking tray and bake for 35-50 min until golden. If it colours too quickly, cover with aluminium foil.
7.
Arrange the lettuce on a serving platter. Heat some clarified butter in a pan and fry the mushrooms. Season with salt and ground black pepper and arrange on top of the lettuce.
8.
Mix together the crème fraîche, cream and the horseradish, season with salt and ground black pepper and drizzle over the salad. Arrange the fish on top of the salad.
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