Idaho Trout Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: 10-oz. trouts,
Salt, to taste
5 ounce: Heavy cream,
1 tsp: Chervil, finely chopped
1 tsp: Tarragon, finely chopped
Cayenne pepper, to taste
1 ounce: Brioche crumbs,
Directions:
Recipe by: "Jessica A. Walton" Skin and fillet
trout; reserve trimmings. Refrigerate fillets until chilled. Place
trimmings in chilled blender or food processor; season with salt.
Process for 30 seconds or until smooth. Add small amount of cream;
process until mixed. Strain through fine sieve into stainless-steel
bowl set in ice. Slowly incorporat remaining cream; whip to stiff
peaks. Season with cayenne pepper. Spread thin layer of mousse over
chilled fillets. Seal in plastic wrap; steam for 5 to 6 minutes.
Remove plastic wrap; sprinkle with brioche crumbs. Grill until
golden.
Serves 6.
Source from luhu.jp
trout; reserve trimmings. Refrigerate fillets until chilled. Place
trimmings in chilled blender or food processor; season with salt.
Process for 30 seconds or until smooth. Add small amount of cream;
process until mixed. Strain through fine sieve into stainless-steel
bowl set in ice. Slowly incorporat remaining cream; whip to stiff
peaks. Season with cayenne pepper. Spread thin layer of mousse over
chilled fillets. Seal in plastic wrap; steam for 5 to 6 minutes.
Remove plastic wrap; sprinkle with brioche crumbs. Grill until
golden.
Serves 6.
Source from luhu.jp
Tags
Seafood