Ingredients 3 sheets Puff Pastry
1 very small egg beaten
325 g fresh ocean trout
2 hard boiled eggs
3 tbsp whipping cream
100 g cooked white rice
1 tbsp parsley, finely chopped
1 tsp tarragon
20 g butter
Juice of ¼ lemon
Salt and black pepper
Kipfler potatoes for mashing (optional)
Preheat the oven to 175° fan forced.
Thin out the pastry to make a length of about 35 cm. Cut this into the shape of a fish. I did this on baking paper which I placed directly on to a tray.
Use the left over bits of pastry to make a strip along the edge. Brush one side of each strip with a bit of the beaten egg, and put it around the rim of the pastry to make a raised edge.
Prick the base ALL over with a fork, and bake for about 10 minutes or until the pastry is starting to brown. Leave to cool down.
Mash the hard boiled eggs with the cream, and stir in the cooked rice.
Add the parsley and tarragon and season well.
Spoon this mixture on to the pastry which has now cooled.
Cut the trout into about 2 cm pieces.
Melt the butter in a frypan until it commences to sizzle, then add the trout.
Turn the pieces in the butter so that the colour changes but they are NOT cooked through.
Arrange them on the top of the egg and rice mixture.
Stir the lemon juice into the remaining butter in the pan and pour this over the filling.
Roll out the remaining pastry to cover the head section, and the tail section.
Brush both pieces of pastry with a bit of the beaten egg and place on top of the relevant pieces and press down slightly.
Make circles out of the remaining pastry (to resemble scales), brush each one with a bit of the beaten egg.
Place them tail side first, on the body section of the fish, overlapping them, and pressing the edges down to secure them.
Add a smaller one for the eye.
Brush the whole fish with the remaining egg.
Bake for about 10 minutes, turn down the heat to 145° and cook for another 15 - 20 minutes or until the pastry is brown all over.