Name: Idaho Trout
Ingredients: 6 10-oz. trouts; Salt; to taste; 5 oz Heavy cream; 1 ts Chervil; finely chopped; 1 ts Tarragon; finely chopped; Cayenne pepper; to taste; 1 oz Brioche crumbs

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood	6	Servings

INGREDIENTS

6		10-oz. trouts
		Salt; to taste
5	oz	Heavy cream
1	ts	Chervil; finely chopped
1	ts	Tarragon; finely chopped
		Cayenne pepper; to taste
1	oz	Brioche crumbs

INSTRUCTIONS

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.
Recipes sent to me from Bill, wight@odc.net

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