Photo: Priscilla Du Preez
Trout picnic pie
47 ingredients
2 hr + 2 hr
Serves 6
openrecipes
This pretty picnic pie is filled with layers of marinated trout, roasted vegetables and rice - and served with a homemade saffron mayonnaise for a touch of luxury.
Estimated Nutrition (whole recipe, rough)
1716
Calories
41g
Protein
67g
Fat
248g
Carbs
Counts 25 of 34 ingredients — the other 9 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 25 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Rainbow Trout | not in our table | 0 |
| Trout | not in our table | 0 |
| Water | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Saffron | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 red Romano peppers
- 4 sweet potatoes
- 5 tbsp olive oil
- 1 lemon
- 100g/3½oz basmati rice
- ½ tbsp ground turmeric
- 3 bay leaves
- 1 tsp vegetable bouillon powder
- few knobs of butter
- 300g/10½oz asparagus
- 4 shallots
- 2 garlic
- 50g/1¾oz pine nuts
- 400g/14oz cooked beetroot
- 1 tbsp brown sugar
- 3 tbsp balsamic vinegar
- and saltblack pepper
- handful fresh dill
- handful fresh parsley
- handful fresh mint
- ½ lemon juice
- 1 tbsp white wine vinegar
- and saltblack pepper
- 500g/1lb 2oz rainbow trout
- 120g/4¼oz smoked trout
- For the herb butter
- 50g/1¾oz butter
- 1 garlic
- ½ lemon
- handful dill and parsley
- 80ml/2½fl oz ice-cold water
- 1 tbsp lemon juice
- 500g/1lb 2oz plain flour
- 1 tsp salt
- 250g/9oz unsalted butter
- 1 free-range egg
- 1 free-range egg, beaten with pinch of salt
- 120ml/4fl oz sunflower oil
- 1½ tbsp rapeseed oil
- 1 free-range egg
- pinch saffron strands, soaked in 1 tbsp lemon juice
- pinch salt
- ½ tbsp English mustard
- ½ tbsp lemon juice
- 200g/7oz mixed salad
- 70g/2½oz lamb's lettuce
- 300g/10½oz cherry tomatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes