Rainbow Trout Pastry Delight

Name: Rainbow Trout Pastry Delight
Ingredients: 2 cups (500 mL) cooked President's Choice Select Water Polished Long Grain Rice; 1 tsp (5 mL) finely grated lemon rind; 3 tbsp (45 mL) President's Choice Normandy style butter; 1 leek thinly sliced; about 1 cup (250 mL); 1/4 cup (60 mL) all-purpose flour; 2 cups (500 mL) Milk; 2 President's Choice Frozen Skinless Boneless Rainbow Trout Fillets thawed and cut in 1 inch (2.5 cm) cubes; 1 tsp (5 mL) fresh dill finely chopped; 2 sheets President's Choice Frozen Phyllo Pastry thawed; 2 tbsp (25 mL) President's Choice Normandy style butter melted; Salt and pepper to taste

By Les Producteurs de lait du Québec

Prep: 35 min
Cooking: 35 min - 40 min

Yields

Ingredients

2 cups (500 mL) cooked President's Choice Select Water Polished Long Grain Rice
1 tsp (5 mL) finely grated lemon rind
3 tbsp (45 mL) President's Choice Normandy style butter
1 leek thinly sliced, about 1 cup (250 mL)
1/4 cup (60 mL) all-purpose flour
2 cups (500 mL) Milk
2 President's Choice Frozen Skinless Boneless Rainbow Trout Fillets thawed and cut in 1 inch (2.5 cm) cubes
1 tsp (5 mL) fresh dill finely chopped
2 sheets President's Choice Frozen Phyllo Pastry thawed
2 tbsp (25 mL) President's Choice Normandy style butter melted
Salt and pepper to taste

READY FOR REWARDS?

Preparation

Preheat oven to 375 °F (190 °C). Butter an 8-inch (20 cm) square baking dish. Stir together rice and lemon rind. Place in bottom of baking dish.

In saucepan, melt butter and cook leeks until soft, 3 minutes. Whisk in flour and cook for 1 minute. Gradually whisk in milk. Cook while whisking, until mixture thickens. Remove from heat. Stir in trout and dill. Season with salt and pepper. Pour over rice mixture.

Layer 2 phyllo sheets one on top of the other, brushing each sheet with butter. Cut in half crosswise; stack on top of each other. Place on top of trout mixture. Tuck edges of phyllo under to fit dish.

Bake in centre of oven until golden, 30 to 35 minutes.