Creamy trout mousse
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Creamy trout mousse
  Trout    Mousse    Appetizers    Fish  
Last updated 6/12/2012 12:45:08 AM. Recipe ID 4813. Report a problem with this recipe.
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      Title: Creamy trout mousse
 Categories: Appetizers, Main dish, Fish
      Yield: 3 Servings
 
      2    Trouts (6 oz ea. cleaned) *
      1    Whole egg
      1    Egg white
    1/4 pt Olive or sunflower oil
      5 tb Creamy yoghurt
      1 ts Dijon mustard
  1 1/4 ts Gelatine powder (or more)
           Fresh parsley & tarragon
    1/2    Cucumber
           Caster sugar
           Tarragon vinegar
 
  *Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be
  used. Serves 6 as an appetizer, or 3 as a light lunch.
  
  If using fresh trout, poach them in the oven at 350 F (180 C) gas
  mark 4 for 30 minutes, then cool, skin, bone and flake - there should
  be about 8 ounces of cooked flesh.
  
  Separate the egg and use the yolk to make mayonnaise: season it with
  salt and pepper, gradually beat in the oil, then 1 teaspoon or so of
  vinegar to thin and flavour the sauce.
  
  Put the prepared fish into a food processor.  Add the mustard,
  yoghurt and 1 heaped teaspoon each fresh chopped tarragon and
  parsley, and whizz to a perfectly smooth puree.  Soak the gelatine
  (more may be necessary in hot weather) in 3 tablespoons cold water,
  let it soften and swell, then dissolve over low heat.  Cool for a
  minute or two before adding the liquid gelatine to the fish puree:
  pour it on in a thin stream while the machine is running.  Carefully
  and gradually beat the fish puree into the mayonnaise.  Quickly whisk
  the egg whites to snowy peaks and fold them into the fish puree.
  Taste and adjust the seasoning.  Divide the mixture between 6
  ramekins or 3 small souffle dishes.  Cover and chill for 2-3 hours
  until set to a soft cream.
  
  Seed the cucumber but do not peel.  Chop it finely, sprinkle it with
  1/4 teaspoon each salt and caster sugar and 1/2 teaspoon tarragon
  vinegar, and set aside for a couple of hours to draw out some of the
  cucumber juices. Drain and pat dry.  Top each mousse immediately
  before serving with a small spoonful of the cucumber - a good crunchy
  contrast to the soft textured mousse - and garnish with a tarragon
  leaf.  Oatcakes that have been gently warmed in the oven go well with
  this dish.
  




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Recipe ID 4813 (Apr 03, 2005)

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