Thursday, August 10, 2006

Sea trout mousse

For a Sunday picnic to go with some home-smoked salmon, I tried this Scottish recipe for trout mousse (you can also use salmon). Yet another mousse variation!


Preparation and cooking time:
30 minutes
Refrigerator: Overnight
Ingredients for 6
250 gr trout fillet
120 ml fish stock
2 leaves gelatine
Juice of 1/2 lemon
30 ml Sherry or Vermouth
2 tsp parmesan cheese
300 ml whipped cream
2 egg whites
15 ml sunflower oil
Salt and pepper

  • Poach the trout in a saucepan of boilig water for around 4 minutes.
  • Leave to cool.
  • Soak the gelatin leaves in cold water.
  • Warm the fish stock, and then off the heat add in the gelatine leaves (drained).
  • Stir, and then leave to one side.
  • Flake the flesh from the trout, taking care to remove the bones.
  • Mix the stock, the trout, the lemon juice, the sherry or vermouth and the parmesan in a mixer.
  • Wait until the preparation has fully cooled.
  • Add in the whipped cream, and chill until the mousse begins to set.
  • Beat the egg whites into snow, add a pinch of salt.
  • Delicately add the egg white to the trout mix.
  • Oil the ramekins with sunflower oil, and fill with the mousse.
  • Leave overnight in the fridge to obtain a very light mousse.


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