Best Smoked Trout Fish Pies Recipes

Fish Pie - Trout image

Provided by Pearlesyarn

Time 1h10m

Yield 3 pies, 6 serving(s)

Number Of Ingredients 11

2 trout
4 bay leaves
2 tablespoons water
1 1/2 pints milk
1 onion, chopped
1 cup spinach, cooked and chopped
1 cup parsley, chopped
salt and pepper
1 kg potato
milk
1 tablespoon butter

Steps:

Butter 3 pie dishes.
Cut the potatoes into even sized pieces and boil until tender. Drain and mash with a tablespoon of butter and some milk, season with salt and pepper - set aside.
Meanwhile, place the cleaned fish in a baking dish, tucking the bay leaves inside the fish and add the 2 table spoons of water. Cover tightly with foil and bake in a moderate oven until just done. (my fish tend to be big and take about 30 mins).
Take the fish from the oven and let cool in the tin still covered in the foil. When cool, remove skin and bones and flake the fish in large flakes evenly into the 3 buttered pie dishes.
Make the sauce by taking the milk and the juices from the fish and put these into a sauce pan with the spinach and parsley. Add 2 desert spoons of slaked (with milk) cornflour to thicken and salt and pepper to season.
Cook for a couple of minutes until the sauce has thickened then pour over the fish in each pie dish.
Top each pie with mashed potato and bake in a moderate oven intil golden brown on top. (about 35 -40 mins depending on size of pies).
Each pie serves 2 very hungry people.
Serve with additional vegies if liked.

Nutrition Facts : Calories 313.9, Fat 10.1, SaturatedFat 4.7, Cholesterol 52.7, Sodium 121, Carbohydrate 37.5, Fiber 4.4, Sugar 2.2, Protein 18.9

Smoked Trout Pie image

Provided by ImPat

Categories Trout

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 trout (smoked)
20 g butter
1 tablespoon olive oil
1 red capsicum (bell pepper diced)
1 small fennel bulb (dice bulb, reserve fronds, break into small pieces)
150 ml thickened cream
2 tablespoons dill (roughly chopped plus extra fronds to serve)
1/2-1 lime (zest and juice)
3 slices bread
40 g parmesan cheese (finely grated)

Steps:

Remove the trout flesh from the bones, and set aside in a bowl.
Place the bones into a medium sized saucepan and pour over cold water to half-fill the pan and bring to the boil for 10 minutes to make stock.
Meanwhile, heat butter and boil in a frying pan over low heat and sauté the capsicum/bell pepper and fennel bulb until soft.
Strain the stock into a jug, you need approximately 300 ml.
Add the stock to the capsicum/bell pepper and fennel and simmer until it has reduced by half.
Add the cream and trout and simmer for 10 minutes.
Add the dill, lime zest and juice and cook a further 2 minutes.
Place the trout mixture into one pie dish or two individual dishes.
Tear the bread into pieces and place on a baking tray and place in the oven until golden brown on a low heat (about 150C) until they are dried out and scatter the toasted bread pieces on top of the pie and sprinkle with parmesan.
Cook under a preheat grill/broiler for 2 minutes until golden and cheese is melted.
Top with dill and fennel fronds.