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Baked
Trout Puff Pastry
with Salmon Mousse
source: recipe and
photograph created by www.finedinings.com
1 trout, per person
Salmon Mousse (recipe follows)
Puff Pastry (recipe follows)
Trout
Trout, one small trout per person
Salt and pepper, to taste
1 tablespoon butter
Remove head; rinse; season with salt and pepper. In a small skillet over
medium low heat, saute trout in butter until browned on both sides. Remove from heat; when cool remove fins, tail and bones; separate trout into 2
halves. Place on a large piece of foil spread one half with salmon mousse
(recipe follows); put the other trout half on top; cover completely with foil. Bake on a baking sheet at 350°
for 15 minutes. Remove foil.
Salmon Mousse
(can be made 1 day ahead)
1-1/4 ounces Smoked Salmon
1 small shallot, chopped finely
1-1/2 teaspoons celery, chopped
1/4 teaspoon Lime Juice
1/4 teaspoon hot horseradish
1 tablespoon heavy cream
1/8 teaspoon salt
pinch of cayenne pepper
Put ingredients in a food processor; puree until smooth. Transfer to a small bowl,
cover and refrigerate.
Puff Pastry
(can be made 1 day ahead)
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water
Peppercorn, garnish for eye of fish
Roll pastry to 1/8-inch thick. Use a utility knife to cut a fish shape slightly larger than the
trout; make scales on pastry with tip of a spoon; make lines on tail with knife; make
small hole for the eye. Mix egg and water together; brush on
pastry; bake on a non-stick baking pan at 375° for 7 minutes or until golden
brown. Use a sharp knife to carefully separate the top pastry layer from
the bottom layer.
Assembly
Put a lettuce leaf on the plate, then the bottom piece of puff pastry; then the trout filled mousse, and finally the fish-decorated puff
pastry half.
Garnish plate with a gaufrette
basket filled with carrot balls; a boiled 1/2-inch potato cutout
using a cookie cutter and a
zucchini
flower, add a peppercorn for the eye
of the fish and serve.
Serves one
Wine recommendation: Pinot Gris
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