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Article: Trout en Croûte

Trout en Croûte

Trout en Croûte

Printable version

Serves 4


Olive oil 

Dorset Sauce Company Hollandaise Sauce 

1 onion

4 cloves of garlic

500g frozen spinach 

1 x 320g sheet of all-butter puff pastry

2 large eggs

1 heaped tbsp pesto 

1 lemon

4 trout fillets 




Peel and chop your onion and place in a pan on a medium heat with a glug of olive oil. Then peel, and finely slice your four garlic cloves and add. 

Finely grate in the lemon zest, then cook for 10 minutes, or until softened, stirring regularly. 

Stir in the spinach, cover and then cook for 5 minutes. Remove the lid and cook for another 5 minutes, or until all of the liquid has cooked away. Then season. 

Unroll the pastry and place it, still on its paper, in a baking tray. Spread over the spinach, leaving a 5cm border all the way around. 

Sit the trout fillets on top, 1cm apart, then use the paper to help you fold in the pastry edges to snugly encase the trout, leaving it exposed on top.

Beat the eggs and use some to brush the exposed pastry, then bake at the bottom of the oven for 15 minutes. 

Meanwhile, beat the pesto into the remaining egg. When the time is up, pull out the tray and pour the egg mixture over the trout and into the gaps. 

Put it back into the bottom of the oven for another 15 minutes or until the pastry is golden and the egg is just cooked through. 

Plate up and serve with a handful of rocket, a lemon wedge for squeezing over and a dollop of Hollandaise Sauce.