Chyrel's Recipes From Friends

Trout Filled With Salmon Mousse in Puffy Pastry Recipe


Trout Filled With Salmon Mousse in Puffy Pastry  
Source: Fine Dining.com served in a unique shape to resemble a fish an elegant entree that can be made ahead of time

 

TROUT:
Trout, small one per person
Kosher salt
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.

 

SALMON MOUSSE:
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:
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.

 

GARNISH:
Lettuce leaf for garnish
Gaufrette Basket
3 carrot balls, carved, cooked in chicken broth
sprig of parsley
Zucchini Flower
Potato sliced 1/2" inch thick, cut with a cookie cutter, cooked in chicken broth
Paprika, to dust potato slice

PLATE UP:
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






 

 

Back          Home
Recipes From Friends
 Copyright
2004