Idaho trout
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 10-oz. trouts | |
| Salt; to taste | ||
| 5 | ounces | Heavy cream |
| 1 | teaspoon | Chervil; finely chopped |
| 1 | teaspoon | Tarragon; finely chopped |
| Cayenne pepper; to taste | ||
| 1 | ounce | Brioche crumbs |
Directions
Recipe by: "Jessica A. Walton" <ryanja@...> 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.