Name: Pye of Trout
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 small tin artichoke hearts, drained and cut in halves (about 10 halves); 24 capers; 2 slices streaky bacon, cut in ¼ inch (0.5 cm) strips; 4 bay leaves; 2 sprigs each parsley and thyme, tied in a bunch with fennel and chives; ⅝ cup (1.5 dl) white wine; ½ lb (240 g) puff or flaky pastry; 4 trout, cleaned and scaled, heads and tails removed; ½ stick (60 g) butter; ¼ lb (120 g) mushrooms, thinly sliced; Salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This recipe comes from Truro and is dated 1738. It is a grand and delicious pie, originally made in a “coffin” of raised pastry. The proportion of pastry to filling is more in accordance with today’s tastes, however, if it is made in a pie dish. The original raised pie was probably very large containing 20 or more trout. In Cornwall trout were, and in some places still are, often caught only a short distance from the point where the incoming tide floods inland up the streams. Cornishmen thi