Ingredients
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Veggie Flling
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2 large Carrots
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3 medium Leeks
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Sauce
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3 Tbsp Butter
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2½ Tbsp Flour
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½ cup White Wine
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2 cups Milk
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¼ cup chopped fresh Dill
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Salt
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Black Pepper
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Biscuit Topping
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1½ cups all-purpose Flour
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1 Tbsp Baking Powder
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¾ tsp Salt
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½ cup cold Butter
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½ cup + 1 Tbsp whole Milk
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3 Tbsp chopped fresh Dill
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3 Tbsp chopped fresh Chives
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1 Egg
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Kosher Salt
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Assembly
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12 oz Rainbow Trout
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Salt
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Black Pepper
Directions
The leeks have an onion and garlic flavour that complements delicate fishes. The carrots add a sweetness that plays nicely with that of the trout. Baking the fish in a creamy sauce under a crust of tender dill and chive biscuits keeps it deliciously moist and tender. If you can’t find trout, use Arctic char or salmon.
Steps
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1
Done
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To make the veggie filling, cover carrots with 2 inches of cold salted water in a medium pot. Bring to a boil and cook for 8 to 10 minutes. Add leeks and cook another 2 to 3 minutes, or until carrots and leeks are tender. Drain and set aside. |
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2
Done
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To make the sauce, melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for about 1 to 2 minutes. Add white wine and stir to combine. Add milk, dill, and salt and pepper. Bring sauce to a boil, then simmer, stirring occasionally, about 4 minutes, or until slightly thickened. Remove pan from heat and set aside. |
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3
Done
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To make the biscuit topping, whisk together flour, baking powder, and salt in a medium bowl. Blend in butter cubes with your fingertips until the mixture resembles a coarse meal. Stir in milk and herbs with a fork until mixture just comes together. |
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4
Done
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Gather dough into a ball, then turn onto a lightly floured surface and knead 2 or 3 times. Roll out with a floured rolling pin into an 8-inch round, then cut out 4 biscuits, each slightly larger in diameter than a 2-cup ramekin. |
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5
Done
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Preheat oven to 450°F. |
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6
Done
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Cut the trout into 8 equal portions. |
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7
Done
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To assemble the pot pies, pour 3 Tbsp of prepared sauce into each of four 2-cup ramekins. Divide half of the leeks and carrots between the 4 ramekins. Put 1 portion of seasoned trout on top of vegetables and season with salt and pepper. Repeat layers: sauce, vegetables, trout. |
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8
Done
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Brush edge of ramekin with egg wash and place 1 biscuit over each ramekin. Brush entire biscuit with egg wash and sprinkle with coarse salt. Pierce each pot pie with a knife to allow steam to escape. Bake for 20 to 25 minutes, or until mixture is bubbling and biscuits are golden brown. |
