Ingredients for shortcrust pastry:
300 g 00 flour
150 g cold, cubed butter
80 g approx. cold water.
Ingredients for topping:
200 g salmon trout
50 g soft bread
50 g cream
Shortcrust pastry:
Put flour, butter and a pinch of salt in the food processor. Blend until dough has a sandy texture. Put on a floured board and add cold water. Knead into a compact loaf and store in the fridge for at least 40 min.
Topping:
Season a rainbow trout with salt and pepper. Mix together the soft bread crumbs, cream, egg
white, salt, pepper and spread it on the trout. Top with chopped leeks.
Lay the trout delicately on the rolled out pastry and close it like a strudel. Bake in a preheated oven at 180/200° for about 30 mins. Serve with cooked vegetables. If you prefer you can use puff pastry instead of shortcrust pastry.
A good selection of white wine for fish entrees is Mueller Thurgau, Pinot Grigio or Trentodoc.
