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Chalk Stream Trout & Wild Garlic En Croute

This recipe is a delicious & comforting treat to enjoy mid-week, using world-famous Chalk Stream trout, farmed in the rivers Test & Itchen in Hampshire. In it, we make use of ¬†verdant wild garlic, which sprouts up all over the county at this time of year. If you’re lucky enough to have some in ¬†your garden, then get picking, or try our organic variety, which is available in-store. We recommend serving with simple side of boiled potatoes (with lashings of butter, of course!) and a seasonal green salad.

Chalk Stream Trout & Wild Garlic En Croute

30 mins to prepare
Serves 4
Print Recipe

Ingredients

  • 4 Chalk Stream trout fillets
  • 20g butter
  • 1 banana shallot finely chopped
  • 1 small fennel bulb, finely chopped
  • 1 garlic clove, finely chopped
  • Zest and juice of 1 lemon
  • 2 or 3 good handfuls of wild garlic
  • A good handful of roughly chopped fresh dill
  • A good handful of roughly chopped fresh chives
  • 500g puff pastry (available in our freezers)

Instructions

  1. Pre-heat oven to 200-degrees (gas mark 6)
  2. Melt butter in a heavy pan over a medium-high heat
  3. Saute onion, fennel and garlic until starting to soften (approx 3 mins)
  4. Add the juice of the lemon and cook until evaporated
  5. Throw in your wild garlic and cook until wilted
  6. Place everything from the pan into a food processor, plus the lemon zest and herbs, and blitz until finely chopped
  7. Cut the pastry into rectangles large enough to accommodate each fish fillet with a little room to spare at the edges
  8. Spread 1/3rd of the mixture over each rectangle, leaving space at the edges
  9. Place the fillets on top and cover with remaining mixture. Wrap them up with the pastry, sealing by folding it over at the edges and pressing firmly to bind
  10. Brush with oil or eggwash (egg yolk and a little milk) and make a few small holes with a fork on top of the pastry
  11. Bake for 20 minutes until crisp and golden
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