TROUT ROULADES WITH WHITEFISH MOUSSE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 8 first-course servings or 4 main-course servings
Number Of Ingredients 11
Steps:
- Saute half the leeks in the oil, until tender but not brown. Set aside.
- Coarsely chop white part of scallions, reserving leaves, then process with sauteed leek and the basil in a food processor until finely chopped. Add whitefish and process until finely pureed. Add egg and lemon juice and process until smooth. Season with salt and pepper. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
- Place a trout fillet on a plate or work surface with the side that had the skin up and season lightly with salt and pepper. Place a heaping tablespoon of whitefish mixture at the wide end. Roll trout fillet over the mousse, stand it up and smooth the mousse on top. Tie a scallion leaf around fillet (this is only decoration; the fillet will remain tightly wound around mousse without it). If scallion leaves are too stiff to tie, dip briefly in hot water to wilt. Repeat with 7 remaining trout fillets.
- Preheat oven to 350 degrees.
- Place fish rolls standing up in a glass or enamel baking dish. Scatter remaining leek around them, then add the fish stock and wine. Cover top with a piece of wax paper or parchment paper, place in oven and bake 30 minutes. Cool, then refrigerate. Serve fish rolls with herbed horseradish sauce.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 4 grams, Sodium 788 milligrams, Sugar 1 gram, TransFat 0 grams
SMOKED TROUT MOUSSE
Steps:
- In a food processor, pulse the trout until just blended. Add the cream cheese and cream and pulse the trout until just smooth. Add the lemon juice, salt, pepper and chives. Set aside.
- Serve a dollop with each corn dill muffin and garnish as desired.
SMOKED TROUT MOUSSE
Categories Milk/Cream Food Processor No-Cook Buffet Lemon Trout Chill Dill Gourmet
Yield Makes 8 small wedges
Number Of Ingredients 11
Steps:
- Lightly oil a straight-sided 2-cup mold or soufflé dish.
- In a food processor purée trout with 1/4 cup cream, butter, lemon juice, and salt until smooth and transfer to a bowl. In a very small saucepan sprinkle gelatin over water and let soften 1 minute. Heat mixture over moderately low heat, stirring, just until gelatin is dissolved (do not let boil) and cool to room temperature. In a bowl with an electric mixer beat remaining 1/2 cup cream until it just holds stiff peaks and fold into trout purée with gelatin mixture and salt to taste until combined well.
- Spoon half of mousse into mold or soufflé dish and smooth top. Spoon roe evenly over mousse (roe will not cover mousse completely) and sprinkle evenly with dill. Spoon remaining mousse over dill, spreading mousse evenly (being careful not to disturb roe and dill), and gently smooth surface. Chill mousse, covered, at least 12 hours and up to 2 days.
- To unmold mousse, run a thin knife around edge of mold or soufflé dish and dip bottom into a bowl of hot water 5 seconds. Invert mousse onto a plate and cut into 8 wedges (reserve 2 wedges for another use). Put sesame seeds in a shallow bowl and carefully dip outside edge of each wedge in seeds to coat.
SMOKED TROUT MOUSSE
Make and share this Smoked Trout Mousse recipe from Food.com.
Provided by evelynathens
Categories Spreads
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine everything but whipping cream in processor and chop finely using 5-6 on/off turns of blades.
- With machine running, slowly pour cream through feed tube and blend well.
- Taste and adjust seasoning with salt, pepper and lemon juice.
- Chill overnight.
Nutrition Facts : Calories 684.6, Fat 50.6, SaturatedFat 24.6, Cholesterol 264.7, Sodium 161.9, Carbohydrate 5.7, Fiber 0.7, Sugar 0.9, Protein 50.8
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