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Trout Pot Pie with Dill and Chive Biscuits and Caesar Salad

Food Network Canada
YIELDS
4 servings
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Ingredients

Trout Filling

2
large carrots, peeled and cut into ½ inch rounds
3
medium leeks, cleaned and cut into ½ inch rounds
3
Tbsp butter
2 ½
Tbsp flour
½
cup white wine
2
cup milk
¼
cup chopped fresh dill
salt and pepper
2 10
oz rainbow trout fillets (can use lake trout)

Dill and Chive Biscuits

1 ½
cup all-purpose flour
1
Tbsp baking powder
¾
tsp salt
½
cup cold butter, cut into ½ inch cubes
½
cup ½ cup whole milk
1
Tbsp plus 1 tbsp whole milk
3
Tbsp chopped fresh dill
3
Tbsp chopped fresh chives
1
egg yolk mixed with 1 tsp water, to make egg wash
coarse salt

Caesar Salad

Croutons
1
Tbsp olive oil
1
clove garlic, smashed
3
slices country bread, cubed
9
salt and pepper
Dressing
1
small shallot, minced
2
Tbsp red wine vinegar
1 ½
Tbsp dijon mustard
1
small garlic clove, minced
2
fillets anchovy fillets, minced
1
tsp capers, finely chopped
1
tsp freshly ground black pepper
¼
cup olive oil
Assembly
6
cup torn romaine hearts
½
cup freshly grated parmesan cheese
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Directions

Step 1

In a medium pot, bring 4 cups of salted water to a boil. Add leeks and cook for 10-12 minutes, or until tender. Drain and set aside

Step 2

In a medium pot, cover carrots by 1 inch of cold salted water. Bring to a boil and cook 2-3 minutes, or until tender. Drain and set aside.

Step 3

In a medium saucepan, melt butter. Add flour and cook, stirring, 1-2 minutes. Add white wine. Add milk, dill, salt and pepper. Bring sauce to a boil, then simmer, stirring occasionally, 4 minutes. Remove pan from heat.

Step 4

In a medium bowl, whisk together flour, baking powder, and salt. Blend in butter cubes with fingertips until the mixture resembles coarse meal.

Step 5

Stir in milk and herbs with a fork until mixture comes together.

Step 6

Gather dough into a ball, then turn onto lightly floured surface and knead 2 or 3 times. Roll out with a floured rolling pin into an 8 inch round, then cut out 4 biscuits slightly larger than 2 cup ramekin.

Step 7

Pour 3 tbsp of prepared sauce in each 2 cup ramekin. Sprinkle leeks and carrot on top. Add 2 oz of seasoned trout on top of vegetables. Repeat layers again.

Step 8

Brush edge of ramekin with egg wash and place biscuit over ramekin. Brush entire biscuit with egg wash and sprinkle with coarse salt. Pierce each pot pie with a knife to allow steam to escape.

Step 9

Bake at 450 F for 20-25 minutes, or until mixture is bubbling and biscuits are golden brown.

Step 10

For the croutons, in a medium skillet, heat olive oil and garlic over medium low heat. Add bread and toss in olive oil for 3-5 minutes, or until golden brown. Remove from heat and let cool to room temperature.

Step 11

For the dressing, in a medium bowl mix shallot, red wine vinegar, Dijon mustard, garlic, anchovies, capers and black pepper. Whisk in olive oil in a slow stream to emulsify dressing.

Step 12

To assemble, in a large bowl, toss romaine hearts with dressing. Sprinkle with croutons, Parmesan cheese shavings and serve.

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