| 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
A Message from our Provider:
“If you’re too open minded, your brains will fall out”