SMOKED TROUT PIE
This recipe is from Justine Schofield Everyday Gourmet show and the finished dish looked delicious and hoping to try it soon, it was cooked up by guest chef Andy Allen the 2012 Australian Master Chef. Times are estimated. The only change I would make is to use cheddar cheese instead of parmesan mainly because my family does not like parmesan.
Provided by ImPat
Categories Trout
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Remove the trout flesh from the bones, and set aside in a bowl.
- Place the bones into a medium sized saucepan and pour over cold water to half-fill the pan and bring to the boil for 10 minutes to make stock.
- Meanwhile, heat butter and boil in a frying pan over low heat and sauté the capsicum/bell pepper and fennel bulb until soft.
- Strain the stock into a jug, you need approximately 300 ml.
- Add the stock to the capsicum/bell pepper and fennel and simmer until it has reduced by half.
- Add the cream and trout and simmer for 10 minutes.
- Add the dill, lime zest and juice and cook a further 2 minutes.
- Place the trout mixture into one pie dish or two individual dishes.
- Tear the bread into pieces and place on a baking tray and place in the oven until golden brown on a low heat (about 150C) until they are dried out and scatter the toasted bread pieces on top of the pie and sprinkle with parmesan.
- Cook under a preheat grill/broiler for 2 minutes until golden and cheese is melted.
- Top with dill and fennel fronds.
Nutrition Facts : Calories 752.6, Fat 55.6, SaturatedFat 28.2, Cholesterol 189, Sodium 696.3, Carbohydrate 35, Fiber 5.9, Sugar 4.7, Protein 30.6
FISH PIE
Recipe VIDEO above. A grand Fish Pie, fit for a king yet economical to make! Chunks of fish flakes smothered in a creamy white sauce, topped with mashed potato then baked until golden. Use a combination of both smoked and raw unsmoked fish for optimum flavour and texture. Fresh tarragon is also optional - it gives an extra edge to the flavour that people can't quite put their finger on!
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 22
Steps:
- Push a clove into the skin of each onion. Place in a pot or large skillet, add milk, turn stove onto medium high heat.
- When milk is barely simmering, add fish - don't worry if it's not entirely covered, it can be turned / moved around.
- Poach fish for 7 minutes, then use a slotted spoon to transfer fish straight into a medium baking dish (Note 8).
- Flake into chunks using forks. Remove bones if you see any.
- Use slotted spoon to remove onion and cloves from milk, discard. RESERVE milk.
- Preheat oven to 180C/350F. Boil water for potatoes.
- Melt butter in a large, deep skillet or pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add celery and carrot, cook for 5 minutes until carrot is soft.
- Turn heat down to medium low. Add flour, mix in - it will look gluey.
- Add half the milk and quickly start mixing. Once incorporated, the mixture will thicken quickly. Add remaining milk and stir. (Video helpful here)
- Turn heat up to medium and keep stirring until the mixture thickens to the consistency of honey - about 3 minutes. (Note 7)
- Take it off the heat, stir through tarragon and parsley. Adjust salt and pepper to taste.
- Scatter top of flaked fish with peas, then pour over the Sauce. GENTLY stir through (don't want fish to turn into mush!).*
- Smooth top, then nestle egg in all over the pie.
- Bring a large pot of water to the boil. Add potatoes and cook for 15 minutes or until soft. (Do this while making the Sauce).
- Drain potato, add butter, milk, salt and pepper. Mash until creamy - add more milk if required.
- Immediately dollop then spread onto pie (cold mash = hard to spread).
- Use fork to draw squiggles on surface (rough surface = better golden bits).
- Drizzle surface with melted butter, sprinkle with parmesan.
- Bake for 35 minutes or until top is deep golden.
- Stand for 5 minutes before serving, garnished with parsley if desired. See notes for reheating and make ahead.
Nutrition Facts : ServingSize 323 g, Calories 365 kcal
SMOKED TROUT PATE
This tasty spread is easy to make in a food processor, and it's a guaranteed winner at any party. The recipe is versatile, so feel free to substitute other favorite smoked fish.-Judy Walle, Toledo, Ohio
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-2/3 cups.
Number Of Ingredients 9
Steps:
- Pulse the first 7 ingredients in a food processor until blended. Refrigerate, covered, until serving. Serve with cucumber slices and assorted crackers.,
Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
SMOKED FISH PIE
This is a quick and easy family meal.Any type of fish can be used, I use King Fish but even tinned fish will suffice. Kumara is a New Zealand sweet potato. Any sweet potato can be used or even just plain potato.
Provided by Fleur Winger
Categories European
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter over a low heat.
- Add flour and salt n pepper and cook until it resembles bread crumbs.
- Remove from heat and add cream and milk gradually stirring between each addition with a whisk.
- Put back onto heat and stir until thick.
- Saute' onion in a little olive oil, add curry powder and cook until onion is clear and curry is aromatic.
- Chop dill finely and add onion, curry, dill and parsley to white sauce.
- Flake up fish and add to sauce, fold in gently and put into pie dish.
- Lightly mash together Kumara, garlic and salt n pepper.
- Lay evenly over fish and sauce, sprinkle grated cheese on top then bread crumbs and top with a sprinkle of paprika.
- Bake at 170 degrees Celsius for 20 minutes.
Nutrition Facts : Calories 575.9, Fat 37.9, SaturatedFat 22.6, Cholesterol 137, Sodium 1063.2, Carbohydrate 31.2, Fiber 3, Sugar 3.9, Protein 28.5
More about "smoked trout pie recipes"
SMOKED FISH PIE - VJ COOKS
From vjcooks.com
4.6/5 (44)Total Time 1 hr 20 minsCategory DinnersCalories 523 per serving
A FISHING GUIDE'S SMOKED TROUT RECIPE • SMOKED MEAT …
From smokedmeatsunday.com
SMOKED TROUT RECIPE - HOW TO SMOKE WHOLE TROUT
From honest-food.net
SMOKED TROUT RECIPE | TRAEGER GRILLS
From traeger.com
SMOKED TROUT PIE — FARM TO FORK
From farmtofork.com.au
SMOKED TROUT & DILL PIE - SCOTTISH FOOD GUIDE
From scottishfoodguide.com
3-STEP SMOKED TROUT FILLET RECIPE- TRAEGER, PIT BOSS, OR OTHER …
From modernharvest.ca
RECIPE: QUICHE WITH SMOKED TROUT STEP BY STEP WITH PICTURES
From handy.recipes
SMOKED TROUT PIE | HEALTHY RECIPE | WW AUSTRALIA - WEIGHTWATCHERS
From weightwatchers.com
SMOKED TROUT DIP OR SPREAD (BUDGET GOURMET) | RECIPETIN EATS
From recipetineats.com
SMOKED FISH PIE WITH BUTTERBEAN MASH - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SMOKED TROUT PIE - BOSSKITCHEN.COM
From bosskitchen.com
SMOKY TROUT PIE AND MASH | THE COOK UP | JANICE …
From sbs.com.au
SMOKED TROUT PIE | PHILIPS CHEF RECIPES
From philips.co.uk
HOW TO SMOKE TROUT | MEATEATER COOK
From themeateater.com
SMOKED TROUT PIE RECIPE - BY KAI
From bykai.au
SMOKED TROUT - HEY GRILL, HEY
From heygrillhey.com
SMOKED TROUT PIE — EVERYDAY GOURMET
From everydaygourmet.tv
SMOKED TROUT DIP - CRAZY DELICIOUS & EASIEST RECIPE EVER
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love