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Trout Picnic Pie

A layered picnic pie filled with marinated trout, roasted sweet potatoes, peppers, rice, and asparagus, served with homemade saffron mayonnaise.

FishMain CoursePieTroutPicnicGreat British Bake Off
Estimated Nutrition
Calories
1268.6
kcal / serving
7611.4 kcal total
Carbs
80.2g
per serving
480.9 g total
Fat
88.8g
per serving
532.5 g total
Protein
37.4g
per serving
224.2 g total
Cook Time
105
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Brown Sugar
CondimentsSauces
1
tsp
Vegetable Bouillon Powder
3
tbsp
Balsamic Vinegar
Dairy
30
g
Butter
few knobs used for rice and frying
250
g
Unsalted Butter
cold, cubed for pastry
2
piece
Egg
1 whole plus 1 yolk for pastry
GrainsCereals
100
g
Basmati Rice
500
g
Plain Flour
NutsSeeds
0.5
tbsp
Turmeric
ground
3
piece
Bay Leaf
3
piece
Garlic
cloves, finely chopped or crushed
50
g
Pine Nut
toasted
OilsFats
75
ml
Olive Oil
split between roasting and frying
120
ml
Sunflower Oil
Seafood
500
g
Rainbow Trout Fillets
boned, skinned
120
g
Smoked Trout
Vegetables
6
piece
Romano Pepper
red, chopped
4
piece
Sweet Potato
cut into chunks
300
g
Asparagus Tips
4
piece
Shallot
chopped
400
g
Beetroot
cooked, grated

Method

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