Yield: 1 Servings
|4 \N||Smoked trouts|
|2 packs||Unflavored gelatin|
|2 cups||Clarified fish stock|
|1½ cup||Fresh cream|
|½ cup||Cream cheese|
|2 tablespoons||Dry Madeira or Sherry|
|\N \N||Salt and white pepper; to taste|
|\N \N||Tomato; olives and bell pepper, to decorate|
Dissolve 1 pkg gelatine with the fish stock and Madeira wine. Stir over an ice bath until it resembles egg white. Pour ½ the fish gelatine into fish mold and keep turning to coat, holding mold over an ice bath or place it in freezer. Decorate with 2 slices pitted black olives dipped in gelatine for the eyes. Use slices of red bell pepper for the fins in the same way and a slice of tomato for the mouth. Chill.
Prepare mousse: Dissolve 2nd pkg gelatine in a little water . Process onions, add skinned and boned trouts along with the rest of the ingredients and process 1 minute. Add dissolved gelatin and process just to blend. Pour over fish gelatin in mold. Chill until firm. Pour rest of gelatin on top.
Chill at least 6 hours. Unmold onto a serving dish, surround with shredded lettuce.
NOTES : This makes an impressive buffet dish. If you wish, you may omit the fish stock part and make just the mousse.
Recipe by: Miriam P. Posvolsky
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Sep 15, 1997