Trout Cottage Pie Recipe
Trout Cottage Pie Photo: Jackie Cameron
“Ideas don’t have to be off the wall to be impressive. The slightest ingredient changes can make all the difference. Think creamy-trout cottage pie for a variation of the traditional minced-meat cottage pie. This promises to be an interesting alternative to your normal weekly meals. Serve with a freshly-picked leafy, green salad drizzled with butter-lemon dressing; crunchy, sage leaves and a warm, crisp seed selection. This is healthy - and delicious.”
Trout Cottage Pie Recipe
Filling
Ingredients:
10gr Butter
10gr Sunflower Oil
5gr Garlic, grated
120gr Onions, chopped
25gr Celery, chopped
65gr Carrots, chopped
75gr Peas
1 (75gr) Tomatoes, skinned and chopped
2sprigs Rosemary, chopped
400gr raw Trout, chopped
Cheese Sauce
Ingredients:
60ml Butter,salted
60ml Cake Flour
400ml Milk
50gr Cheddar Cheese, grated
Salt and Pepper
Method:
In a pot, heat the butter and sunflower oil.
Place the garlic and onions inside and sauté.
Add the celery, carrots, peas and tomatoes and cook well.
Add the rosemary and trout, fry until trout is cooked. Keep aside.
In a small saucepan, melt the butter, whisk in the flour and cook for a few minutes.
Whisk the milk, bring to boil and allow thickening, continue with adding the cheese.
Then add the cheese sauce to the trout mixture and check seasoning.
Place the filling inside an oven dish. Leave in the fridge for a few minutes to firm up.
Mashed Potatoes
Ingredients:
1200gr Potatoes, whole
250ml Cream
150gr Butter
Salt and Pepper
Method:
Place the potatoes in a large pot of cold water and cook.
When cooked push through a sieve, keep aside.
In a sauce pan, heat the cream and butter, when reduced and looks as though the mixture is splitting add the mashed potatoes.
Season well and place in a piping bag with a big plain nozzle.
Pipe the mash on top of the filling.
Bake in the oven at 180°.
Please post your comments and any food-related questions below. I look forward to hearing from you.