Trout Baked In Homemade Butter Pastry Recipe

Name: Trout Baked In Homemade Butter Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Pastry; 1 1/2 cups unbleached all-purpose flour; 1/2 teaspoon coarse salt; 1/2 cold water or a little more; 6 tablespoons butter, melted 2 tablespoons at a time; 1 large egg yolk, beaten with 1 teaspoon water; For the filling; 3 tablespoons olive oil; 10- 12 ounces trout fillets, deboned, skinned and cut into chunks; Salt and freshly ground black pepper; 6 tablespoons (3/4 stick) butter, softened; 2 tablespoons creme fraiche or sour cream; 1 tablespoon parsley leaves, finely chopped; 1 tablespoon dill, finely chopped; 1 medium red onion, finely diced; 2 garlic cloves, chopped; 1 tablespoon ginger or horseradish or wasabi root, finely grated; Juice of 1 lemon; 1 large egg white

Servings: persons

For the Pastry
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon coarse salt
1/2 cold water or a little more
6 tablespoons butter, melted 2 tablespoons at a time
1 large egg yolk, beaten with 1 teaspoon water
For the filling
3 tablespoons olive oil
10- 12 ounces trout fillets, deboned, skinned and cut into chunks
Salt and freshly ground black pepper
6 tablespoons (3/4 stick) butter, softened
2 tablespoons creme fraiche or sour cream
1 tablespoon parsley leaves, finely chopped
1 tablespoon dill, finely chopped
1 medium red onion, finely diced
2 garlic cloves, chopped
1 tablespoon ginger or horseradish or wasabi root, finely grated
Juice of 1 lemon
1 large egg white

1
["Place the flour in a large bowl and make a well in the middle. Add salt and enough water to make a firm dough. Knead for a couple minutes, cover and let it rest for 30 minutes.", "Roll the dough out on a floured board to a 9 by 12-inch rectangle. Brush the dough with 2 tablespoons of melted butter, fold it in quarters, wrap in plastic or wax paper and chill for 15 minutes.", "Roll out the dough once again; brush it with 2 more tablespoons of butter, fold, and chill. Repeat it one more time and chill until ready to fill. Can be made 1 to 2 days ahead.", "In a large nonstick skillet, heat the olive oil. Add half of trout chunks, sprinkle with salt, and cook over high heat until it isn't translucent any more but still slightly raw in the center, about 3 minutes, transfer to a plate. Repeat with the other half of salmon chunks. Cool to room temperature.", "Place the trout, 6 tablespoons of the butter and garlic in a food processor, puree until smooth and thoroughly combined. Transfer to a bowl, and stir in the creme fraiche, parsley, dill, ginger, onion and lemon juice. Beat the egg white until foamy and fold it in to the mixture. Season to taste with salt and pepper. Chill for about 45 minutes to 1 hour.", "Preheat the oven to 375u00b0F. Cover a reamed baking sheet with parchment paper butter or spray with nonstick cooking spray.", "Roll the dough out into a 12 by 16-inch rectangle. Place the filling on the longer side in one row within 1 1/2- inches of the edges and roll up starting from the longer side. Using your hands, carefully stretch the roll to 28 inches.", "Brush the seam of the roll with a little cold water; then cut it in half, place the rolls on the prepared baking sheet seam side down. Brush with the beaten egg yolk and score the top with a sharp knife in about 1-inch slices.", "Refrigerate while the oven is preheating. Bake until golden brown, 45 to 50 minutes. Remove from the baking sheet while still warm and cool on a rack.
2
Serve while still warm with a salad of your choice."]

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Pastry, 1 1/2 cups unbleached all-purpose flour, 1/2 teaspoon coarse salt, 1/2 cold water or a little more, and more.

Yes, Trout Baked In Homemade Butter Pastry falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Trout Baked In Homemade Butter Pastry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions