• 10gr Butter
  • 10gr Sunflower Oil
  • 5gr Garlic, grated
  • 120gr Onions, chopped
  • 25gr Celery, chopped
  • 65gr Carrots, chopped
  • 75gr Peas
  • 1 (75gr) Tomatoes, skinned and chopped
  • 2sprigs Rosemary, chopped
  • 400gr raw Trout, chopped

Cheese Sauce

  • 60ml Butter,salted
  • 60ml Cake Flour
  • 400ml Milk
  • 50gr Cheddar Cheese, grated
  • Salt and Pepper

Mashed Potatoes

  • 1200gr Potatoes, whole
  • 250ml Cream
  • 150gr Butter
  • Salt and Pepper


  1. In a pot, heat the butter and sunflower oil.
  2. Place the garlic and onions inside and sauté.
  3. Add the celery, carrots, peas and tomatoes and cook well.
  4. Add the rosemary and trout, fry until trout is cooked. Keep aside.
  5. In a small saucepan, melt the butter, whisk in the flour and cook for a few minutes.
  6. Whisk the milk, bring to boil and allow thickening, continue with adding the cheese.
  7. Then add the cheese sauce to the trout mixture and check seasoning.
  8. Place the filling inside an oven dish. Leave in the fridge for a few minutes to firm up.
  9. Place mashed potatoes in a piping bag with a big plain nozzle.
  10. Pipe the mash on top of the filling.
  11. Bake in the oven at 180° until the top is golden brown.

(Sourced from Hartford House)

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