CREAMY SMOKED TROUT PIE TOPPED WITH FLUFFY SEXY MASH
- 1 smoked trout (all I had 😥 in freezer)
- 400 ml milk
- 2 teaspoons of Pernod (aniseed alcohol drink 40%) optional
Poach the trout for about 5 minutes in the milk.
Remove the skin and bones (this is a hell of a job and next fish pie will rather use smoked haddock as it has more flavour too) and flake up the flesh.
Keep aside.
Keep the milk to use for the sauce.
- 1 baby fennel
- 1 smallish carrot
- 1 smallish red onion
- butter
- flour
Cut the veggies into small chunks and soften in the butter.
Depending on how much veggies and butter you have, add a bit of flour to make a roux with the milk (I strained the milk after poaching the trout).
Add salt to taste.
Once slightly thickened add the flaked trout and stir through.
- 3 medium floury potatoes (I used Sifra)
- butter
- fresh cream
- salt to taste
Peel the potatoes and cook in water until dry, mash or press through a ricer, add salt, butter and fresh cream to get a fluffy rich mash (I call it fluffy sexy mash as it keeps the curves in place😉).
Spoon the trout in white sauce into the cold unbaked short crust pastry shell (recipe on the link)
https://yourrecipeblog.com/recipes/elsabie-se-melktert/ (this pastry does not require blind baking). Spoon or pipe the mashed potato on top.
Bake in preheated oven at 180°C for 25 to 30 minutes.
This might vary according to the size of your dish.
Note:
The Pernod’s anise flavour did not come through much but I was not brave enough to add more as my family are not too fond of anise.
This rich and very satisfying dish went down well with a glass of lightly oaked Chardonnay.
Recipe and photo: Elsabie Templeton
