Creamy Trout Mousse Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
2: Trouts, (6 oz ea. cleaned) *
1: Whole egg,
1: Egg white,
1/4 pint: Olive or sunflower oil,
5 tbsp: Creamy yoghurt,
1 tsp: Dijon mustard,
1 1/4 tsp: Gelatine powder, or more
Fresh parsley & tarragon,
1/2: Cucumber,
Caster sugar,
Tarragon vinegar,
Directions:
*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.
Source: Philippa Davenport in "Country Living" (British), June 1987.
Typed for you by Karen Mintzias
Source from luhu.jp
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.
Source: Philippa Davenport in "Country Living" (British), June 1987.
Typed for you by Karen Mintzias
Source from luhu.jp