Side Pannel
Idaho Trout
Ingredients List
- 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
Directions
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
