IN SEASON


TROUT & ASPARAGUS PIE


Crisp fi lo pastry fi lled with layers of trout, ricotta cheese, asparagus and mushrooms makes a dramatic-looking dish that is absurdly easy to make.


Serves 4 115g asparagus


75g butter, plus extra for greasing


1 small onion, chopped


115g button (white) mushrooms, sliced


30ml chopped fresh fl at-leaf parsley


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WWW.WRIGGLEVALLEYBREWERY.CO.UK TEL: 01963 363343 or 07952 198777 email: chris@wrigglevalleybrewery.co.uk


250g ricotta cheese 115g mascarpone cheese


8 fi lo pastry sheets, each measuring 45 x 25cm/18 x 10in 450g trout fi llets, skinned Salt and ground black pepper


1 Preheat the oven to 200C/gas 6. Grease a 23cm/9in springform cake tin or pan. Bring a pan of water to the boil, add the


asparagus and blanch for 3 mins. Drain, refresh under cold water and drain again.


2 Heat 25g of the butter in a frying pan and add the onion. Cook for 3–5 mins or until softened. Add the mushrooms and cook for 2 mins more. Stir in the parsley, and season well with salt and black pepper.


3 In a mixing bowl combine the ricotta and mascarpone cheeses. Stir in the onion mixture. Melt the remaining butter in a small pan.


4 Line the cake tin with the fi lo pastry sheets, brushing each layer with melted butter and leaving the edges hanging over the sides of the tin. While you are working with one fi lo pastry sheet, keep the rest covered with a damp, clean dish cloth so that they do not dry out.


5 Place half the ricotta mixture in the base of the fi lo-lined tin.


22 | THE WEST COUNTRY FOODLOVER


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