Ocean Trout Coulibiac

This is a classic French dish that has some star power, but it pretty simple to produce.  We prefer trout to salmon as a more sustainable option.

Ingredients:

2 potatoes, peeled

3 brown onions

3 bunches spinach, well rinsed

2 cloves garlic

6 sprigs of basil

50ml cream

2 sheets of puff pastry (we prefer Careme) 

800g side of smoked trout (size will vary, but close to)

1 egg yolk (egg wash)

Method:

Preheat oven to 220C

Boil the potatoes to tender and allow to cool before slicing into one centimetre slices.  Sauté the onions for 30 minutes, until caremelised. Season and set aside.

Melt butter in a frying pan and add the spinach, toss until wilted then add the garlic and the cream, season and simmer for up to 8 minutes.

Roll out the puff pastry and place the sliced potato slightly overlapping each other up the centre. Place the raw fish on top of the potato and top with the spinach and garlic mixture. 

Place your second piece of puff pastry on top and close the shell into the shape of a fish, rolling the edges brush with egg wash.  Decorate with any pastry cut offs, ensuring to brush these with egg wash also.

Reduce oven to 200C and cook for 40 minutes.  Bon appetit!