GOLDEN TROUT RECIPE RECIPES

1. Peel and finely slice the onions and garlic, then place in a large pan on a medium heat with 1 tablespoon of oil and half the butter. Pick in the oregano leaves and cook for 10 minutes, stirring regularly.
2. Add the spinach and cook for a further 15 to 20 minutes, or until the liquid has evaporated, still stirring regularly. Remove from the heat, taste, season to perfection with sea salt and black pepper and allow to cool.
3. Meanwhile, make the sauce: wash, trim and finely slice the leek, then place in a large pan on a medium-low heat with 1 tablespoon of oil, the remaining butter and the sun-dried tomatoes. Cook for 15 minutes, or until sweet and tender, stirring regularly.
4. Pour in the wine and let it bubble and cook away, then stir in the flour and, splash by splash, stir in the milk. Leave it to simmer for 5 minutes, then liquidize in a blender until silky smooth.
5. Grate in the cheese, add a pinch of cayenne and blitz again to combine. Taste and season to perfection, then leave to cool completely.
6. Preheat the oven to 220ºC/425ºF/gas 7 and place a large baking sheet inside to heat up.
7. On a large sheet of flour-dusted greaseproof paper, roll out the pastry so it’s 10cm bigger than your salmon all the way round.
8. Pour away any excess liquid from the cooled spinach mixture, then spoon it on to the middle of the pastry and spread it across the surface, leaving a 3cm border at the edges. Place the salmon in the middle, then roll up the sides of the pastry to create the crust, going right up to the salmon and pinching it at the corners to secure it in place.
9. Lightly score the top of the salmon in a criss-cross fashion, then pour the cool cheesy sauce over the fish. Brush the exposed pastry with beaten egg, then carefully lift the greaseproof and salmon en croûte on to the preheated tray.
10. Bake at the bottom of the oven for 30 to 40 minutes, or until golden and cooked through. This is delicious served with a garden salad and lemon wedges on the side for squeezing over.

Preheat the oven to 190°C/fan 170°C/gas mark 5. Put a baking sheet in the oven to get hot.

Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and 1-2 tbsp water to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.

On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans and bake blind in the oven for 15 minutes. Remove the beans and parchment and bake for a further 5-10 minutes until golden. Leave to cool then, using a sharp knife, trim the top of the pastry case.

Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks.

Pour the mixture into the tart tin and bake for 20 minutes on the hot baking sheet. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge.