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| top results >>> Recipe for Trout Alexander |
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2 6-oz trout, cleaned
1 whole egg
1 egg white
1/4 pt olive or sunflower oil
5 Tbsp yogurt
1 tsp Dijon mustard
1 1/4 tsp gelatin powder (or more)
fresh parsley
fresh tarragon
1/2 cucumber
caster sugar
tarragon vinegar
If using fresh trout, poach them in the oven at 350 F
mark 4 for 30 minutes, then cool, skin, bone and flake - there
should be about 8 ounces of cooked flesh.
Separate the egg and use the yolk to make mayonnaise: season it
with salt and pepper, gradually beat in the oil, then 1 teaspoon
or so of vinegar to thin and flavour the sauce.
Put the prepared fish into a food processor. Add the mustard,
yogurt and 1 heaped teaspoon each fresh chopped tarragon and parsley,
and whiz to a perfectly smooth puree. Soak the gelatin (more may
be necessary in hot weather) in 3 tablespoons cold water, let it
soften and swell, then dissolve over low heat. Cool for a minute
or two before adding the liquid gelatin to the fish puree: pour
it on in a thin stream while the machine is running. Carefully
and gradually beat the fish puree into the mayonnaise. Quickly
whisk the egg whites to snowy peaks and fold them into the fish
puree. Taste and adjust the seasoning.
Divide the mixture between 6 ramekins or 3 small souffle dishes.
Cover and chill for 2-3 hours until set to a soft cream. Seed the
cucumber but do not peel. Chop it finely, sprinkle it with 1/4
teaspoon each salt and caster sugar and 1/2 teaspoon tarragon
vinegar, and set aside for a couple of hours to draw out some of
the cucumber juices. Drain and pat dry. Top each mousse immediately
before serving with a small spoonful of the cucumber - a good
crunchy contrast to the soft textured mousse - and garnish with a
tarragon leaf. Oatcakes that have been gently warmed in the oven
go well with this dish.
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