My family got really sick of grilled trout so this is what I did with it last night. Yum. Easier than I thought fish pie would be. Can use onions or shallots instead of leeks, and garlic is always welcome in that mixture.
600g trout skinless and boneless
400ml milk
1 bay leaf
A few black peppercorns
3 leeks finely sliced
1 tbsp olive oil
5 large potatoes
Milk and butter for mashed potatoes
Flat leaf parsley
50g Butter
50g Flour
4 tbsp parmesan
1. Lightly poach 600g of skinless and boneless trout fillet in 400ml of milk (can add 1 bay leaf and some peppercorns, then strain before making sauce).
2. Meanwhile saute chopped leeks (or onion and/or garlic) in 1 tbsp of olive oil
3. Drain the trout and use the poaching milk to make a white sauce with 50g butter and 50g flour
4.Combine the flaked fish with the leeks, white sauce and 2 tbsp of chopped parsley and season
5. Place in an ovenproof dish and cover with potatoes, mashed with butter and milk.
6. Sprinkle with parmesan cheese and cook in a hot oven (160C fan) for 20 minutes.
600g trout skinless and boneless
400ml milk
1 bay leaf
A few black peppercorns
3 leeks finely sliced
1 tbsp olive oil
5 large potatoes
Milk and butter for mashed potatoes
Flat leaf parsley
50g Butter
50g Flour
4 tbsp parmesan
1. Lightly poach 600g of skinless and boneless trout fillet in 400ml of milk (can add 1 bay leaf and some peppercorns, then strain before making sauce).
2. Meanwhile saute chopped leeks (or onion and/or garlic) in 1 tbsp of olive oil
3. Drain the trout and use the poaching milk to make a white sauce with 50g butter and 50g flour
4.Combine the flaked fish with the leeks, white sauce and 2 tbsp of chopped parsley and season
5. Place in an ovenproof dish and cover with potatoes, mashed with butter and milk.
6. Sprinkle with parmesan cheese and cook in a hot oven (160C fan) for 20 minutes.
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