2018 KEEN YOUNG COOK FINALIST: ELIZABETH KITCHENER
Trout en Croute
"I chose this dish because I had to take advantage of the local produce. I being located in Westcott, Dorking, Surrey, have a lot of farmers, farm shops near me. I got my mushrooms, pine nuts, watercress from Kingfishers farm shop in Abinger. I got the egg from my granny in Reigate.
I chose this dish because I can show all my skills in this dish."
Butter - 50g for butter & 225g for pastry
De boned, de skinned trout fillets - 2, 75g each halved crossways
Watercress - 1 bunch (25g)
Pine nuts - 25g
Mushrooms chestnut sliced - 50g
Lemon zest grated - 1tsp
Lemon juice - 1 whole lemon
Double cream - 2 tbsp
Egg beaten - 1
Strong Flour - 250g plus extra for dusting
Handful of salad
1tsp of mary berry salad dressing
For the pastry:
1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
2. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
For the trout en croute:
1. Preheat the oven to 200C / 400F / Gas 6. Plunge the watercress into a pan of boiling, salted water. Drain immediately and press out as much water as possible. Toast the pine nuts under the grill until golden. Finely chop the watercress and place in a bowl with the pine nuts, butter, lemon rind and seasoning. Mix well.
2. Divide the pastry into 12. Roll out each piece until it is at least 2cm / 1 in bigger than the half fillets all round. On 6 of the pieces of rolled-out pastry, lay out half of each trout fillet, skinned side down. Spread each fillet with watercress butter an cover with a few slices of mushroom. Top with the other half of the fillet, skin skin side up.
3. Brush the edges of the pastry with water and place the other pastry sheet on the top of each fillet. Cut to shape, crimp the edges and decorate with pastry trimmings. Brush all over with beaten egg.
4. Bake for 30-35 minutes until the pastry is crisp and golden.