CookEat Recipe
Russian Trout and White Fish Pastry Roll
Thin savoury pastry wrapped around cooked trout, white fish and rice, served with a separate white-wine sauce.
Method
Steps
Step 1
For the proposed pastry, rub 125 g cold butter into 250 g flour with a pinch of salt; add just enough cold water to bind.
Step 2
Chill 30 minutes and roll to a thin rectangle.
Step 3
Mix already-cooked trout and white fish with cooked rice, parsley, dill, remaining salt and pepper. Spread down the centre of pastry and roll up firmly; place seam-down on a tray and dot with 15 g butter.
Step 4
Bake at 190 °C for about 35–40 minutes until pastry is golden and filling hot.
Step 5
Meanwhile cook 15 g flour in 15 g butter, whisk in wine and fish stock, reduce to a spoon-coating sauce and finish with lemon.
Step 6
Rest roll 10 minutes and serve slices with wine sauce beside them.
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