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How elegant is
this dinner entree ..... !!
When we had our boat we fished for Rainbow trout in the Spring and
Summer months,
it is such a delicate fish, we smoked it
then made the most delicious appetizers and
froze the excess smoked fish to use when we needed it.
I created this dinner menu which is a big hit with our gourmet
group.
It may look difficult to make but it is actually very easy because
everything can be made in advance then when ready to serve,
put it all together for a spectacular very gourmet unusual treat
See more of my
Menu Ideas
with photographs.
Trout
filled with
Salmon Mousse
Baked Trout Puff Pastry
source: recipe and
photograph created by
Peggy Bucholz of www.finedinings.com
Serves 1
1 Trout per person
Salt and pepper, to taste
1 tablespoon butter
1-1/4 ounces Smoked Salmon
1 small shallot, chopped finely
1-1/2 teaspoons celery, chopped
1/4 teaspoon Lime Juice
1/4 teaspoon hot horseradish
1 tablespoon heavy cream
1/8 teaspoon salt
pinch of cayenne pepper
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water
Peppercorn, garnish for eye of fish
lettuce leaf
Remove fish
head; rinse; season with salt and pepper. In a small skillet over
medium low heat, saute in butter until browned on both sides. Remove from heat; when cool remove fins, tail and
bones, separating into 2 halves, place on a large piece of foil. Put salmon, shallot, celery, lime juice,
horseradish, cream, salt and cayenne pepper in a food processor; puree
until smooth. Can be
made 1 day ahead. Spread mousse on trout, put halves
together, cover completely with the foil. Bake on a baking sheet at 350°
for 15 minutes.
Roll puff pastry to 1/8-inch thick. Use a utility knife to cut a fish shape slightly larger than the
trout; decorate by making scales with the tip of a spoon; make lines on the tail with
a sharp knife, do not cut completely through (see my
photograph); make a small hole for the eye. Mix egg and water together; brush on
pastry; bake on a non-stick baking pan at 375° for 7 minutes or until golden
brown. Use a sharp knife to carefully separate the layers. can be made 1 day
ahead.
Assembly
1) Put lettuce leaf on the plate;
2) a baked pastry halve;
3) the baked salmon mousse filled fish (foil removed);
4) the decorated baked pastry halve
Garnish
plate with (all can be made ahead):
a gaufrette
basket if desired,
fill with mini cooked carrot balls;
a boiled 1/2-inch potato cutout
using a cookie cutter and
a
zucchini
flower,
add a peppercorn for the eye
of the fish and serve.
Wine recommendation: Pinot Gris
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