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Rainbow Trout Pastry Delight
- Course Main Dishes
- Prep. Time 35 mins
- Cooking Time 35 - 40 mins
Preparation
What You Need
2 cups
(500 ml)
cooked President's Choice
Select Water Polished Long Grain Rice
1 tsp
(5 ml)
finely grated
lemon rind
3 tbsp
(45 ml)
President's Choice Normandy style
butter
1
leek, thinly sliced, about 1 cup (250 mL)
1/4 cup
(60 ml)
all-purpose flour
2 cups
(500 ml)
milk
2
President's Choice
Frozen Skinless Boneless Rainbow Trout Fillets, thawed and cut in 1 inch (2.5 cm) cubes
1 tsp
(5 ml)
fresh dill, finely chopped
2
sheets President's Choice
Frozen Phyllo Pastry, thawed
2 tbsp
(25 ml)
President's Choice Normandy style
butter, melted
Salt
Pepper, to taste
Instructions
Preheat oven to 375 °F (190 °C). Butter an 8-inch (20 cm) square baking dish. Stir together rice and lemon rind. Place in bottom of baking dish.
In saucepan, melt butter and cook leeks until soft, 3 minutes. Whisk in flour and cook for 1 minute. Gradually whisk in milk. Cook while whisking, until mixture thickens. Remove from heat. Stir in trout and dill. Season with salt and pepper. Pour over rice mixture.
Layer 2 phyllo sheets one on top of the other, brushing each sheet with butter. Cut in half crosswise; stack on top of each other. Place on top of trout mixture. Tuck edges of phyllo under to fit dish.
Bake in centre of oven until golden, 30 to 35 minutes.
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