Trout mousse
Instructions
Prepare the fish broth cooking for 20 minutes in a liter of water, soles and heads of diamonds washed, a medium onion, a carrot, leek, a pinch of salt.
Strain it, let it reduce to lively half fire and let it cool.
Eviscerated, trout fillets, beat them with salt and pepper.
Add egg yolks to the mixture, a spoonful of potato flour and cream, except one tablespoon.
Blend and pour into 6 buttered ramekins.
Bake in a water bath in a preheated oven at 180 degrees for about 25 minutes.
Clean and wash the carrots, celery, leeks and zucchini.
Cut the vegetables into thin strips.
Put them in a pan with a knob of butter and cook without coloring, for 10 minutes.
Withdrawn, cover the saucepan and keep warm.
Prepare the sauce.
In a saucepan with the starch diluted fish broth.
Bring gently to the boil stirring.
Add the tablespoon of cream and saffron.
You do raise a boil, adjust salt and pepper.
Add the wine and keep the flames a few minutes without boiling.
Withdrawn, whip the mixture with a knob of butter and pour a thin layer of this sauce on warm serving dish.
Lay the vegetables and gently over the pudding.
Sprinkle with chopped parsley, decorated with diced peeled tomatoes.
Serve with the remaining sauce aside.
Ingredients and dosing for 6 persons
- 1000 g of salmon trout
- Potato starch
- 2 egg yolks
- Butter
- 25 cl of cream
- Salt
- Pepper
- For the broth:
- Some of sole and turbot heads
- Carrot
- Onion
- Leek
- Salt
- For the sauce:
- 1 tablespoon of potato starch
- 1/2 cup of dry white wine
- Saffron
- Butter
- Salt
- Pepper
- Vegetables:
- 2 ribs of celery
- 2 zucchini
- 2 carrots
- 2 leeks
- 1 tomato
- Parsley
- Salt
- Pepper