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Manoir Brulé Trout Pie
1 Unbaked pie pastry
1 Tbsp flour
1 Tbspbutter
1 cup milk
1 pinch nutmeg
1 lb trout fillets
½ cup onions
1 cup mushrooms
2 Tbsp butter
5 oz of grated Cheddar, Swiss and Mozzarella cheeses
Preparation
Preheat oven to 400˚F. Line a 9 in pie plate with pastry. Cook for 10 minutes until semi-baked. Set aside. Lower oven temperature to 350˚F.
Preparation of Béchamel
In a saucepan, melt butter, add flour, and whisk well to obtain a white roux. Whisking constantly, add milk and nutmeg, until mixture boils. Reduce heat, simmer and season with salt and pepper.
Procedure
Finely slice onions and mushrooms. In a frying pan, sweat onions and mushrooms in butter. Cook trout fillets until almost done. Cool. Place trout, onions and mushrooms in pie crust. Season with salt and pepper. Pour in Béchamel and cover with cheese mixture. Return pie to oven and bake on the lowest rack for 25 minutes or until crust is golden.
Presentation
Cut the pie in pieces and serve.
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