Trout and Saint Jacques Crust Pie

 

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Introduction

If you are looking for a dish that combines elegance with comfort, the Trout and Saint Jacques Crust Pie is just what you need. This delightful pie is filled with the rich flavors of trout and Saint Jacques (scallops) and encased in a flaky pastry that melts in your mouth. Whether you are hosting a fancy dinner party or simply want to treat yourself on a weekend, this dish will not disappoint. It’s a beautiful way to showcase the flavors of the sea, making it perfect for seafood lovers.

Why you’ll love this recipe

This recipe is an incredible balance of textures and flavors. The crispy crust provides a wonderful contrast to the tender fish and scallops inside. Each bite is a mixture of savory, buttery, and slightly sweet notes that will have you coming back for more. Moreover, it is not just delicious but also easy to prepare, which means you can enjoy the cooking process without feeling overwhelmed. This is a dish that is sure to impress your guests while also allowing you to enjoy time spent in the kitchen.

How to prepare Trout and Saint Jacques Crust Pie

Before you start cooking, it’s essential to gather all your ingredients and tools. Preparing this pie will involve a few simple steps, but the result will be worth every minute spent in the kitchen.

Ingredients:

• 1 roll of shortcrust pastry
• 250 grams of fresh trout fillets, skinless and boneless
• 250 grams of Saint Jacques (scallops)
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 200 ml of cream
• 1 tablespoon of fresh dill, chopped
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F). This temperature is perfect for getting that golden crust you desire.

2. Prepare the Filling:

   • In a skillet, add a bit of butter or oil over medium heat. Once it’s hot, add the chopped onion and garlic. Sauté until the onion becomes translucent, which should take about 3-4 minutes.
   • Cut the trout fillets into small pieces. Add them to the skillet along with the Saint Jacques. Cook for about 5-7 minutes until the fish is just cooked through.
   • Pour in the cream and stir well. Add fresh dill, salt, and pepper to taste. Let the mixture cool slightly.

3. Prepare the Crust:

   • Roll out the shortcrust pastry on a lightly floured surface. Make sure it is large enough to cover your pie dish, including the edges.
   • Place the pastry into your pie dish and trim the excess.

4. Fill the Pie: Pour the filling into the pastry. Spread it evenly to ensure every slice has a good mixture of trout and scallops.

5. Top the Pie: If you have leftover pastry, you can use it to create a lattice on top or simply cover it with another piece of pastry. Cut a few slits for steam to escape.

6. Egg Wash: Brush the top of the pastry with the beaten egg. This will give your pie a beautiful golden color when it cooks.

7. Bake: Place the pie in the preheated oven and bake for about 30-40 minutes or until the top is golden brown and the filling is bubbly.

8. Cool and Serve: Once baked, let the pie cool for a few minutes before slicing. This will help the filling to set slightly.

How to serve Trout and Saint Jacques Crust Pie

When it comes to serving your Trout and Saint Jacques Crust Pie, a simple presentation goes a long way. Slice the pie into generous portions and serve on a nice plate. You can accompany it with a fresh green salad with a light dressing or some steamed vegetables for a complete meal. A drizzle of lemon juice over the servings can add a refreshing touch that enhances the seafood flavors.

How to store Trout and Saint Jacques Crust Pie

If you have leftovers, storing your Trout and Saint Jacques Crust Pie is easy. Allow it to cool completely before wrapping it in plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days. To reheat, you can place it in the oven at 180°C (350°F) until warmed throughout.

Preparation tips Trout and Saint Jacques Crust Pie

• Fish Selection: If fresh trout is not available, you can use frozen trout or other types of white fish like cod. Just make sure to adjust cooking times accordingly.
• Seasoning: Feel free to get creative with herbs and spices. Adding a pinch of paprika or lemon zest can give your pie an extra kick.
• Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just fill the pastry and bake when you’re ready to serve.

Variation (if applicable)

If you want to switch things up, you can try different seafood combinations. Instead of trout and scallops, you can use shrimp, crab meat, or salmon. Each variation will bring its unique flavor while retaining the essence of the pie.

Frequently asked questions

1. Can I use a different type of pastry?
   Yes, you can use puff pastry if you prefer a flakier texture. Just keep an eye on the baking time as puff pastry might cook faster.

2. How can I tell when the pie is done?
   The pie is ready when the top is golden brown and the filling is bubbling around the edges. A toothpick inserted into the filling should come out clean.

3. Can I freeze the pie?
   Absolutely! If frozen, it’s best to bake it first and then freeze leftovers. Alternatively, you can freeze the unbaked pie, tightly wrapped. Just add extra time to bake it from frozen.

   
   

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The Trout and Saint Jacques Crust Pie is a dish that brings warmth, comfort, and satisfaction to any meal. With its creamy filling and flaky crust, it’s sure to become a new favorite in your household. Enjoy the process of cooking this wonderful recipe, and don’t hesitate to share it with family and friends!