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Trout Pie

Trout Pie
Serves 4
The Freshness of Trivento Amado Sur Torrontes invites you to savor a trout and mushroom casserole with goat cheese topping. The delicate assemblage of Torrontes, Viogneir and Chardonnay ignite a sequence of flavors and aromas, making this a very pleasurable pairing indeed.
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Casserole filling
  1. 4 trout fillets
  2. 2 cups champignon mushrooms, quartered
  3. 1/2 cup leeks, finely chopped
  4. 1/2 cup white onion, finely chopped
  5. 1 tablespoon butter
  6. 1 teaspoon salt
  7. 1 teaspoon black pepper
  8. 2 teaspoons olive oil
  9. 1 cup cream
  1. 2 cups goat cheese, grated
  2. 1 cup breadcrumbs
  3. 1/2 teaspoon powdered sweet pepper
  4. 1 tablespoon butter
  1. Season trout fillets with salt and pepper. Saute fillets in butter and olive oil over medium-high heat for 2-3 minutes. Add the onion and leeks and saute for another 2 minutes. Gently break up the trout into bite-size bites with a wooden spoon. Add in the cream, reduce for five minutes and add the mushrooms, cooking less than two minutes. Prepare the topping by mixing the ingredients together. In a casserole dish, place the filling, then cover with the topping. Bake at 390 F for 15-20 minutes, until the topping is golden.
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