Name: Ocean Trout Fillet, Leeks and Mushrooms Baked in Pastry with Tomato Chive Sauce and Salmon Roe
Yield: Serves 6
Cuisine: French
Ingredients: 100 ml riesling or other white wine; 6 ripe tomatoes; 1 teaspoon white peppercorns, freshly ground; 1 teaspoon sea salt; 3 tablespoons finely chopped chives; 6 shallots, finely sliced; sea salt; freshly ground white pepper; 24 swiss brown mushrooms or button mushrooms, sliced; 6 leeks, washed and finely sliced; 1 tablespoon chopped garlic chives; 1 x 1 kg ocean trout fillet; 50 g butter; 6 teaspoons fresh salmon roe; 1 quantity of Crème Fraîche Flaky Pastry; egg wash; 1 brown onion, sliced; 75 ml thick (45%) cream; 175 g unsalted butter

Preparation info

Serves
6

Difficulty
Medium

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

This is an adaptation of coulibiac, which chive sauce and salmon roe is a hot fish pie of Russian origin made popular by the French. It is a wonderful pie to cook for a group of friends. The preparation is done beforehand, so you will not be slaving over the stove and missing all the fun; when the pie is ready, you simply slice and serve it. At the Restaurant, we make this as a smaller individual piece as, once it is cooked, it needs to be served and eaten immediately. It is equally delicio