Foodland Ontario – Trout and Asparagus en Croûte

Foodland Ontario - Trout and Asparagus en Croûte
Foodland Ontario - Trout and Asparagus en Croûte
Foodland Ontario - Trout and Asparagus en Croûte
Foodland Ontario – Trout and Asparagus en Croûte

THUNDER BAY – LIVING – Did you know you can catch trout in most of the streams and rivers around Thunder Bay? Out on Lake Superior, of course, are lake trout, and on the streams and rivers are Rainbow Trout. These tasty fish are not only good, but good for you. Our friends at Foodland Ontario have a special recipe for your family’s dining enjoyment. Give it a try.

Trout and Asparagus en Croûte

En croûte means in a pastry crust. A crisp crust is wrapped around trout and asparagus and flavoured with herbed goat cheese (chèvre).

Preparation Time: 30 minutes
Baking Time: 25 minutes
Serves 6

250 g Ontario Goat Cheese (Chèvre), at room temperature
1/3 cup (75 mL) spreadable cream cheese
2 skinless Ontario Rainbow Trout Fillets (about 500 g), chopped
1/3 cup (75 mL) finely chopped Ontario Shallots
1 clove garlic, chopped
1/3 cup (75 mL) finely chopped fresh Ontario Chives
1 tbsp (15 mL) finely chopped fresh Ontario Tarragon Leaves
Salt and pepper
18 thin spears Ontario Asparagus (about 250 g)
1 pkg (397 g) frozen puff pastry (blocks), thawed
1 Ontario Egg
2 tsp (10 mL) water

In a medium bowl, blend goat cheese and cream cheese until smooth. Stir in trout, shallots, garlic, chives, and tarragon. Season with salt and pepper to taste.

Trim ends off asparagus to make each spear about 6-inches (15 cm) long. In a large skillet, blanch in boiling water for 1 to 2 minutes; drain and plunge into cold water. Dry with paper towel.

Roll out one block of puff pastry on a lightly floured surface to 6- x 15-inches (15 x 39 cm). Cut into three 6- x 5-inch (15 x 13 cm) pieces.

Place 1/6 of trout filling on one side of pastry, along the shorter side. Place 3 asparagus spears on top; fold pastry over to enclose and press to seal. Repeat with remaining pastry and ingredients. Place on large parchment paper-lined baking sheet. Cut 3 vent slits through the top of each pastry. Refrigerate 15 minutes.

In small bowl beat egg with water; brush pastry tops. Bake in 400°F (200°C) oven for 25 minutes, or until golden brown.

Nutritional Information:
1 Serving
PROTEIN: 32 grams
FAT: 38 grams
FIBRE: 2 grams
SODIUM: 550 mg

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