Trout Filled With Salmon Mousse in
Source: Fine Dining.com served in a unique shape to resemble a fish an elegant
entree that can be made ahead of time
Trout, small one per person
Freshly cracked black pepper
1 tablespoon butter
Clean the trout and remove the head.
Season with salt and pepper. Heat the butter in a small skillet over medium low
heat. Place the trout in the pan and cook until done and browned on both sides.
Remove from heat, place the trout on a clean plate to cool. When cooled, remove
the fins, bones, skin and tail. Cover the two pieces of trout, place in the
refrigerator and set aside.
1-1/4 ounces Salmon, cooked
1 small shallot, chopped finely
1-1/2 teaspoons celery, chopped
1/4 teaspoon Lime Juice
1/4 teaspoon horseradish
1 Tablespoon whipping cream
1/8 teaspoon Kosher salt
pinch of cayenne pepper
Place the salmon, shallot and celery in
a food processor; process until smooth. Add the lime juice, horseradish, cream,
salt and cayenne. Process just until smooth; taste for seasoning. Transfer to a
small bowl and refrigerate to firm up as well as develop the flavors. This can
be made the day before. When ready to use, put one piece of trout on a large
piece of foil and spread the mousse evenly over the bottom piece of trout. Put
the other piece of trout on top of the mousse. Cover completely with foil, place
on a baking sheet and bake at 350° degrees F. for approximately 15 minutes.
Remove from the oven.
Puff Pastry frozen, defrosted
1 egg, for wash
1 tablespoon water
Peppercorn, for the eye of the fish
Preheat oven to 375° degrees F. Roll
out one piece of puff pastry approximately 1/8 inch thick. With a sharp knife,
cut out a fish shape slightly larger than the trout. To decorate the pastry, use
the tip of a spoon to make scales on the fish, do not cut completely through.
Use a knife to make lines on the tail portion, do not cut completely through the
pastry. Make a small hole for the eye. Place the fish shape on a non-stick
baking pan, brush the surface with the egg wash and bake for approximately 7
minutes or until golden brown. Remove from the oven, place on a rack to cool.
When cooled, add the peppercorn for the eye and use a sharp knife to carefully
separate the top layer of pastry from the bottom layer. Cover and keep at room
temperature until ready to use. They can be made a day ahead.
Lettuce leaf for garnish
3 carrot balls, carved, cooked in chicken broth
sprig of parsley
Potato sliced 1/2" inch thick, cut with a cookie cutter, cooked in chicken broth
Paprika, to dust potato slice
Place a piece of lettuce on the plate, put the bottom piece of puff pastry on
the lettuce, remove the foil from the trout and mousse and place on top of the
pastry, top it with the decorated puff pastry piece. Add the gaufrette basket,
carrot balls, parsley; the potato cutout and zucchini flower, and serve. Serves
one Wine recommendation: Pinot Gris