Ingredients
- 2 tbsp (30 mL) butter
- 1 tbsp (15 mL) olive oil
- 1 thinly sliced leek, white part only
- 1 tbsp (15 mL) minced garlic
- 1/4 cup (60 mL) flour
- 1 tsp (5 mL) pepper
- 1/2 cup (125 mL) dry white wine
- 1 bottle, 8 oz (236 mL) clam juice
- 1 cup + 2 tbsp
(250 mL + 30 mL) milk - 1/3 cup (75 mL) grated swiss cheese
- 10 oz (300 g) haddock, cubed
- 3.5 oz (100 g) smoked trout, flaked (or plain trout)
- 1 cup (250 mL) chopped watercress
- 2 cups (500 mL) cooked U.S. long grain white rice
- 14 oz (397 g) puff pastry
Directions
- Heat butter and oil in a large deep skillet over high heat. Sauté leek and garlic until softened. Add flour and pepper, cooking for 1-2 minutes; while stirring, add wine and clam juice a little at a time creating a thick sauce with the flour. Stir in milk and Swiss cheese; bring to a simmer and add haddock, simmer for 2 minutes. Remove from heat and fold in smoked trout, watercress and rice. Spoon filling into 4 individual sized baking dishes.
- Roll pastry to 1/4 inch (5 mm) thickness, cut pastry 1 inch (2.5 cm) larger in diameter than baking dish size. Drape pastry over dishes and brush lightly with remaining milk. Arrange dishes on a baking sheet and bake on centre rack of preheated 425°F (220°C) oven for 15-20 minutes until golden brown.
