Fish pie by Laurent Mariotte

Ingredients

For 6 servings

• •2 2 rainbow trout fillets (without skin and undressed)
• •1 1/2 celery balls or 1 small 1/2 fountain cresson boot
• •50 g 50 g butter
• •2 c. à soupe 2 tablespoons of raw cream
• •1 1/2 lemon juice
• •1 1 laminated pasta
• •1 c. à soupe 1 tablespoons of water
• •1 1 eggs
• •fine grey salt
• •espelette pepper

Method

1. 1.Preheat your oven to 180°C.
2. 2.Remove, wash and blow the cress. Peel the celery and gratify it with the mandolin. Put half the butter to melt in a casserole and add celery. Mount the heat and fry with stirring. Season and pour the lemon juice. Add the cream leaves and the thick cream and mix. Turn off the fire and let it cool.
3. 3.Cut the trout fillets into large strips, salt and sprinkle with Espelette pepper. Mix trout fillets with celery. Place the laminated dough on the preparation and find the edges inside the dish.
4. 4.Brush the pie with the gilding, make a fireplace in the center and decorate with a few stab wounds. Bake for 30 to 35 minutes. Serve the oven immediately.