Chalk Stream Trout & Wild Garlic En Croute

Chalk Stream Trout & Wild Garlic En Croute

30 mins to prepare
Serves 4

Ingredients

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