Ingredients

Trout Filling

• 2 large carrots, peeled and cut into 0.5 inch rounds
• 3 medium leeks, cleaned and cut into 0.5 inch rounds
• 3 tablespoons butter
• 2 1/2 tablespoons flour
• 1/2 cup white wine
• 2 cups milk
• 1/4 cup chopped fresh dill
• salt and pepper
• 2x10 ounce rainbow trout fillets (can use lake trout)

Dill and Chive Biscuits

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup cold butter, cut into 0.5 inch cubes
• 1/2 cup 0.5 cup whole milk
• 1 tablespoon plus 1 tbsp whole milk
• 3 tablespoons chopped fresh dill
• 3 tablespoons chopped fresh chives
• 1 egg yolk mixed with 1 tsp water, to make egg wash
• coarse salt

Caesar Salad

• Croutons
• 1 tablespoon olive oil
• 1 clove garlic, smashed
• 3 slices country bread, cubed
• 9 salt and pepper
• Dressing
• 1 small shallot, minced
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons dijon mustard
• 1 small garlic clove, minced
• 2 fillets anchovy fillets, minced
• 1 teaspoon capers, finely chopped
• 1 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• Assembly
• 6 cups torn romaine hearts
• 1/2 cup freshly grated parmesan cheese

Description

Trout Pot Pie With Dill And Chive Biscuits And Caesar Salad - A Recipe From Food Network Canada. Get The Recipe Of The Day, Most Popular Recipes, Search For Seasonal And Holiday Menus, And Browse Through 10,000+ Recipes From Our Trusted Chefs And Food Net

View Full Recipe