|
Trout
filled with
Salmon Mousse
Baked Trout Puff Pastry
source: recipe and
photograph created by www.finedinings.com
Serves 1
1 Trout per person
Salt and pepper, to taste
1 tablespoon butter
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
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water
Peppercorn, garnish for eye of fish
lettuce leaf
Remove fish
head; rinse; season with salt and pepper. In a small skillet over
medium low heat, saute in butter until browned on both sides. Remove from heat; when cool remove fins, tail and
bones, separate into 2 halves, place on a large piece of foil. Put salmon, shallot, celery, lime juice,
horseradish, cream, salt and cayenne pepper in a food processor; puree
until smooth. Salmon
mousse can be
made 1 day ahead. Spread salmon mousse on trout, put halves
together, cover completely with foil. Bake on a baking sheet at 350°
for 15 minutes.
Roll puff pastry to 1/8-inch thick. Use a utility knife to cut a fish shape slightly larger than the
trout; make scales on with tip of a spoon; make lines on tail with knife (see my
photograph); make
small hole for the eye. Mix egg and water together; brush on puff 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 layers into. can be made 1 day
ahead.
Assembly
1) Put lettuce leaf on the plate;
2) a baked pastry halve;
3) the baked salmon mousse filled fish (foil removed);
4) the decorated baked pastry halve
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
See more of my
Menu Ideas
with photographs.
| 