Custard pastry puffs.

Fresh Filo or Puff Pastry

Custard:
1 vanilla bean
2 teaspoons corn flour
½ cup caster sugar
1 egg
200ml full cream milk
100ml pure cream

½ cup clarified butter, for brushing
Icing sugar, to dust

Sauce:
Figs or Similar fresh fruit
Marsala alcohol
1/2 cup caster sugar
Cinnamon stick

Trout with Wine Cream Sauce

Trout with Wine Cream Sauce

4 rashers bacon
60g bacon
1/4c oil
1/2c mayo
1c dry white wine
2t french mustard
3/4c sour cream
90g slivered almonds
6 shallots

Chop bacon and fry off. Cook almonds in bacon fat – drain. Cool. Chop shallots & add to bacon/almond mix.

Bring wine, mustard to the boil. Add mayo and sour cream and stir until thickened.

Serve with warmed trout.