CREAMY TROUT MOUSSE
- 2 Trouts (6 oz ea. cleaned) *
- 1 Whole egg
- 1 Egg white
- 1/4 pt Olive or sunflower oil
- 5 tb Creamy yoghurt
- 1 t Dijon mustard
- 1 1/4 ts Gelatine powder (or more)
- Fresh parsley & tarragon
- 1/2 Cucumber
- Caster sugar
- Tarragon vinegar
- 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 tea
This page is made by Pascal Meijer