• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Idaho Trout

  • Recipe Submitted by on

Category: Seafood

 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


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.

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