En croûte means in a pastry crust. A crisp crust is wrapped around trout and asparagus and flavoured with herbed goat cheese (chèvre).
Preparation Time: 30 minutes
Baking Time: 25 minutes
Serves 6
250 g Ontario Goat Cheese (Chèvre), at room temperature
1/3 cup (75 mL) spreadable cream cheese
2 skinless Ontario Rainbow Trout Fillets (about 500 g), chopped
1/3 cup (75 mL) finely chopped Ontario Shallots
1 clove garlic, chopped
1/3 cup (75 mL) finely chopped fresh Ontario Chives
1 tbsp (15 mL) finely chopped fresh Ontario Tarragon Leaves
Salt and pepper
18 thin spears Ontario Asparagus (about 250 g)
1 pkg (397 g) frozen puff pastry (blocks), thawed
1 Ontario Egg
2 tsp (10 mL) water
In medium bowl, blend goat cheese and cream cheese until smooth. Stir in trout, shallots, garlic, chives and tarragon. Season with salt and pepper to taste.
Trim ends off asparagus to make each spear about 6-inches (15 cm) long. In large skillet, blanch in boiling water for 1 to 2 minutes; drain and plunge into cold water. Dry with paper towel.
Roll out one block of puff pastry on lightly floured surface to 6- x 15-inches (15 x 39 cm). Cut into three 6- x 5-inch (15 x 13 cm) pieces.
Place 1/6 of trout filling on one side of pastry, along shorter side. Place 3 asparagus spears on top; fold pastry over to enclose and press to seal. Repeat with remaining pastry and ingredients. Place on large parchment paper-lined baking sheet. Cut 3 vent slits through top of each pastry. Refrigerate 15 minutes.
In small bowl beat egg with water; brush pastry tops. Bake in 400°F (200°C) oven for 25 minutes, or until golden brown.
Nutritional Information:
1 Serving
PROTEIN: 32 grams
FAT: 38 grams
CARBOHYDRATE: 33 grams
CALORIES: 601
FIBRE: 2 grams
SODIUM: 550 mg
– Printed with permission from Foodland Ontario
