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Nepalese Rainbow Trout en Croute Recipe

Rainbow Trout en Croute - Zest Byron BayServes: 4

This recipe can also be done with 2 sides of salmon though needs a proportional increase in ingredients for filling & covering


1 Large Rainbow Trout Filleted
2 tbs Zest Nepalese Spice Paste
1 Leek (just the white part) cut into 6cm strips
1 tsp butter
¼ cup flaked, toasted almonds
50g baby spinach
1 sheet Puff Pastry

Egg Wash
1 Egg Yolk mixed well with
2 tsp Milk


Heat oven to 200°C.

Melt butter in a pan & slowly cook the leek until very soft, remove from excess butter & cool.

Lay out the sheet of pastry & arrange a thin mat of spinach leaves in the middle, large enough for one side of trout to sit on. Lay fish down on spinach & spread 1 tbs Zest Nepalese Spice Paste on upper side. Lay leeks on the flavoured side of the trout & sprinkle almonds on top.

Spread 1tbs paste on the other fillet & sandwich on top, paste inside. Cover the fish sandwich with another thin layer of spinach. Fold over the pastry to create a neat parcel, well sealed with egg wash.

Turn over the parcel & place on a baking tray. Score the top of the pastry with 3 slashes, egg wash & bake for 15 minutes or until pastry is golden.

Rest for 5 minutes then serve.