Creamy Trout Mousse
Recipe
- Title:
- Creamy Trout Mousse
- Categories:
- Appetizers, Fish/sea
- Yield:
- 3 servings
Ingredients
- 2
- Trouts (6 oz ea. cleaned) *
- 1 1/4 ts Gelatine powder (or more)
- 1
- Whole egg
- Fresh parsley & tarragon
- 1
- Egg white
- 1/2
- Cucumber
- 1/4 pt Olive or sunflower oil
- Caster sugar
- 5 tb Creamy yoghurt
- Tarragon vinegar
- 1 ts Dijon mustard
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.
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- Source: Philippa Davenport in "Country Living" (British), June 1987.
- Typed for you by Karen Mintzias
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