Fillet the fish and cut into small strips.
To make the pastry base, first cut up the butter into small cubes.
Work together the butter, flour and water and prepare into a dough. Roll out with flour.
Mold pastry onto the template, and fit to template for aesthetics (not pictured).
Who's together all egg components, cream, nutmeg, black pepper and milk.
Pour into the pastry base along with trout.
Cook in oven for 15 minutes or until golden brown. Serve on a plate.
- 2.0 Eggs
- 4.0 Egg yolks
- 1/2c Cream
- Grated nutmeg
- Ground black pepper
- 180.0g Unsalted butter
- 240.0g Plain flour
- 3.0tsp Water