Idaho Trout Recipe - Cooking Index
Idaho Trout Recipe - Cooking Index
| 6 | Trout | |
| Salt - to taste | ||
| 5 oz | 142g | Heavy cream |
| 1 teaspoon | 5ml | Chervil - finely chopped |
| 1 teaspoon | 5ml | Tarragon - finely chopped |
| Cayenne pepper - to taste | ||
| 1 oz | 28g | 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 incorporate 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.
Source:
Jessica A. Walton
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