Ingredients
Equipment
Method
- Begin by cutting the trout and scallops into bite-sized pieces and set aside.
- Blend the white fish with cream, eggs, shallot, parsley, and chives in a food processor until smooth, and season with salt and pepper.
- Gently fold in the reserved trout and scallops, ensuring even distribution.
- Dust your work surface with flour and divide the pastry into two equal portions.
- Roll each piece into a rectangle slightly larger than your loaf pan.
- Preheat your oven to 350°F (180°C).
- Line a loaf tin with parchment paper and press the first pastry layer into the bottom and sides, leaving excess hanging over the edges.
- Spoon the filling inside and cover with the second pastry sheet, pressing edges firmly to seal.
- Cut a small hole in the center for steam to escape and brush the top with beaten egg yolk.
- Chill the assembled pie for 15 minutes before baking.
- Bake the pie for 45–50 minutes until golden brown.
- Warm the fish stock gently, then pour through the steam hole after the pie is done.
- Let the pie cool completely before slicing.
Nutrition
Calories: 390kcalCarbohydrates: 25gProtein: 22gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 540mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg
Notes
Use high-quality ingredients for the best results, as fresh seafood enhances the flavor.
Be sure to chill the pie before baking to maintain its shape.
Let the pie rest fully before serving to avoid a soggy filling.
Consider adding a splash of brandy or white wine to the filling for enhanced flavor.
This pie can be made ahead of time and stored in the fridge, just remember to let it come to room temperature before serving.
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