With an excess of eggs from our three rescue chickens, what better way to use them than coupled with brown trout?
I am deeply indebted to Babette Duncan-bluette for her family’s (tuna-based) recipe and to the Rhayader Anglers for the essential wild ingredient. Naturally Babette would make the pastry as well, but I cheat with a good quality frozen version.
40g plain flour
2 eggs plus 1 yolk
75g grated Cheddar or Emmental plus 25g for sprinkling on top.
200g flaked wild brown trout (or 1 tin tuna)
60g (approx 30) green olives, halved lengthways (or black olives or capers)
1 tbsp lemon juice
Freshly grated nutmeg, to taste
Salt to taste
Pack of frozen pastry
Put the milk (first), butter and flour into the saucepan. Heat on a medium/high heat, whisking continuously until the mixture starts to thicken. Remove from heat and stir in the fish, olives and cheese. Add the eggs and yolk, one at a time, beating each one lightly into the sauce. Add the lemon juice and nutmeg and season to taste. Preheat the oven to 190C/375F/Gas 5.
Roll out the pastry on a lightly floured surface and line the tin. Pour the filling into the pastry case and top with the remaining grated cheese. Place on the middle shelf of the oven and bake for 35-40 minutes until gently risen and golden brown. Allow to rest for 15 minutes before serving.