I love trout and this is a really tasty dish to serve. It is so easy to put together you will probably mark this as a favourite of your household.
- 1 trout fillet about 1 1/2 – 2 lbs.
- 1 pound asparagus (the thinner stalks are best), remove the tips
- 1/4 cup creme fraiche
- 3 tbsp. finely chopped fresh dill
- zest of one lemon
- 2 sheets puff pastry, room temperature
- salt and pepper to taste
- 1 lightly beaten egg, for the glaze
Skin and bone the trout and set aside. Heat the oven to 450 degrees
Cut the ends off the asparagus and peel the stalks.
Stir together the creme fraiche*, dill and lemon zest, season with salt and pepper and set aside.
Lay out 1 sheet of puff pastry and roll it large enough to place the trout.
Brush the edges 1 1/2 inches of both sheets of pastry with the egg wash. Lay the out the trout like inside a picture frame and place the asparagus on top of the trout (like pencils). Lay the top sheet of pastry over like a very large ravioli and press the edges together with the tines of a fork.
Make a couple of slits on the top to allow steam to escape and brush the entire pastry with the egg wash and bake for about 20 minutes, until it becomes puffed and golden in colour.
Remove from the oven and let stand for about 5 minutes before slicing to plate. This is also delicious at room temperature.
Did I say tasty? OMG! Is it ever.
*Note: To make creme fraiche use 1 cup whipping cream and 3 tbsp. sour cream. Stir together until well combined.