Fish pie by Laurent Mariotte

Ingredients

6 servings

• 2 rainbow trout fillets (skinless and boned)
• 1/2 celeriac or 1 small 1/2 bunch of watercress
• 50 g butter
• 2 tablespoons raw cream
• 1/2 lemon juice
• 1 puff pastry
• 1 tablespoon water
• 1 egg
• fine grey sea salt
• Espelette pepper

Steps

1. 1

   Preheat your oven to 180°C.

2. 2

   Pick the leaves from the watercress, wash and spin dry. Peel the celeriac and grate it using a mandoline. Melt half of the butter in a casserole dish and add the celery. Turn up the heat and sauté quickly while stirring. Season with salt and pour in the lemon juice. Add the watercress leaves then the thick cream and mix. Turn off the heat and let it cool.

3. 3

   Cut the trout fillets into large strips, season with salt and sprinkle with Espelette pepper. Mix the trout fillets with the celery. Place the puff pastry over the mixture and tuck the edges inside the dish.

4. 4

   Brush the pie with the egg wash, make a chimney in the center and decorate with a few knife cuts. Bake for 30 to 35 minutes. Serve as soon as it comes out of the oven.