| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Main dish, Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bay scallops |
| 3 |
|
Egg whites |
| 1/2 |
c |
Heavy cream; divided |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground white pepper |
| 1 |
ts |
Lemon zest |
| 2 |
tb |
Freshly chopped dill |
| 1 |
|
Head Boston lettuce |
| 4 |
|
Butterflied rainbow or red trout, about 8 ounces each, all bones removed, 1 head attached |
| 1 |
c |
Dry white wine |
| 2 |
tb |
Tarragon vinegar |
| 3 |
|
Shallots; finely diced |
| 6 |
tb |
Very cold unsalted butter; cut into chunks |
|
|
Salt and white pepper to taste |
| 1/2 |
c |
Freshly diced ripe tomato |
|
|
Fresh dill weed; for garnish |
|
|
Diced tomato; for garnish |
|
|
Cooked fresh fettucine; tossed with |
|
|
Butter & poppy seeds; for accompaniment |
INSTRUCTIONS
In the bowl of a food processor, combine half of the scallops with the egg
whites and pulse to puree until smooth. Add 2 tablespoons heavy cream, the
salt and pepper and pulse for 30 seconds. Remove from the processor and
place in a bowl. Fold the remaining whole scallops into the puree and
refrigerate.
Whip the remaining cream (1/2 cup less 2 T.) until soft peaks form, fold
this into the scallop mixture, being careful not to deflate the whipped
cream. Gently fold in the lemon zest and the chopped dill and refrigerate
once again.
Bring some water to a boil in a pot into which a bamboo steamer insert will
fit. Line the insert with several leaves of clean lettuce and set aside.
Clean the trout of any remaining bones, remove the tail and head if
desired, and lay the trout, skin side down and opened, on some waxed paper.
Fill each trout neatly and equally with trout mousse by laying the mousse
on top of one fillet. Fold the other fillet over to enclose the filling but
leave an even layer of mousse showing. This can be smoothed over to create
an even and attractive layer that runs the length of the fish.
When the trout have all been filled, place them on the lettuce lined
steamer, put the steamer over the simmering water, lay a few clean lettuce
leaves over the fish and steam gently for 12 to 15 minutes.
While the fish is cooking, combine the white wine, vinegar and shallots in
a saucepan and rapidly reduce over medium heat to 1/4 cup. When the fish
are nearly cooked (as indicated by the doneness of the filling), swirl the
cold butter into the reduced wine, season with salt and pepper and add the
diced tomatoes. Remove from the heat and keep warm.
Serve the fish in a pool of tomato butter and garnish with dill and more
tomato.
Fresh fettuccine pasta, cooked in water and tossed with butter and poppy
seeds makes a good accompaniment.
Yield: 4 to 6 servings
c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW ML1B14
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #808 by Holly Butman
<butma001@acpub.duke.edu> on Sep 26, 1997
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