Stargazy Pie with Rainbow Trout
4 servings
90 minutes
Stargazy pie with rainbow trout is a culinary masterpiece inspired by English cuisine traditions. Its name 'Stargazy' refers to the legendary pie from Cornwall, where fish peeks out of the pastry as if watching the stars. This version uses rainbow trout, giving the dish a delicate flavor with creamy notes. The shortcrust pastry contrasts with the juicy filling, harmoniously blending the aroma of fried onions, freshness of parsley, and richness of eggs. Baked, the pie develops a golden crust, and its unique presentation with head and tail sticking out makes it a true gastronomic attraction. Perfect for a cozy family dinner or festive table, impressing not only with taste but also its striking appearance.
1
Prepare the dough. The knife and board should be cold, so they need to be placed in the refrigerator beforehand. Pour flour onto the board, add salt and very cold butter (chopped into small pieces). Mix everything with a knife into fine crumbs. Transfer the crumbs to a bowl, add cold sour cream (150 g), and mix the dough with a spoon. Gather it into a ball, wrap it in film, and place it in the refrigerator.
- Wheat flour: 240 g
- Salt: 0.5 teaspoon
- Butter: 150 g
- Sour cream 20%: 300 g
2
For the filling, boil 2 eggs hard and peel them. Cut the eggs and onion into small cubes. Separate the fish's head and tail, remove the gills from the head, and clean the tail from scales. Separate the skinless fillet from the fish. Cut the fillet into large cubes.
- Chicken egg: 3 pieces
- Onion: 1 head
- Rainbow trout: 1 piece
3
Heat vegetable oil in a pan and sauté the onion for 3–4 minutes until golden brown. Add the trout and fry for 4–5 minutes until the fish is covered with a golden crust. Add eggs, sour cream, and finely chopped parsley, mix, season with salt, and cool.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Rainbow trout: 1 piece
- Chicken egg: 3 pieces
- Sour cream 20%: 300 g
- Parsley: 1 bunch
4
Divide the dough into two unequal parts and roll out into layers 5 mm thick. Place the larger layer in an oval shape according to the size of the fish, forming edges. Lay the filling on the dough, placing the head and tail at opposite ends of the form. Cover the filling with the second part of the dough and pinch the edges (the head and tail should stick out from under the top layer of dough), carefully forming a seam.
5
Cut off the excess dough, roll out the scraps into a sheet and cut out a star with a mold. Beat an egg with a fork, brush the pie with it using a culinary brush, place the star on top and brush it with egg as well.
- Chicken egg: 3 pieces
6
Preheat the oven to 180 degrees and bake the pie for 35-40 minutes until golden brown. Serve warm.