Idaho trout

Yield: 6 Servings

Measure Ingredient
6 10-oz. trouts
Salt; to taste
5 ounces Heavy cream
1 teaspoon Chervil; finely chopped
1 teaspoon Tarragon; finely chopped
Cayenne pepper; to taste
1 ounce Brioche crumbs

Recipe by: "Jessica A. Walton" <ryanja@...> 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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