La Tourteline of "Truite d'Argent"

• One pie crust
• 2 leeks
• 2 fresh trouts
• 4 whole eggs
• 400 ml milk

Bake the bottom of the puff pastry.

In the meantime, chop the leeks and fry them with butter, salt and pepper.

Poach the trout in a court-bouillon.

When they are cooked, remove the skin and bones and cut them into small pieces.

Arrange the steamed leeks and the pieces of trout on the bottom of the baked dough.

Beat the eggs with the milk, salt and pepper.

Pour this mixture into the pie.

Bake in a hot oven for 15 to 20 minutes.

Serve with a mixed salad with bacon