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Creamy Trout Mousse

 

Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Make smaller protions and serve as an appetizer. Oatcakes that have been gently warmed in the oven go well with this dish.
105

Yield

3

servings

Prep

60

min

Cook

180

min

Ready

240

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

6 ounces trout
cleaned, about 2
1 each eggs
whole
1 each egg whites
*
6 oz olive oil
or sunflower oil
*
5 tablespoons yogurt, plain
creamy
1 teaspoon dijon mustard
1 ¼ teaspoons gelatin, unflavored
*
1 teaspoon parsley leaves
fresh
1 teaspoon tarragon leaves
fresh
1 x sugar, superfine
pinch
*
1 ½ x tarragon vinegar
to taste
*
½ each cucumbers
seeded, chopped finely

Directions

Poach fresh trout in the oven at 350℉ (180℃) for 30 minutes, then cool, skin, bone and flake.

There should be about 8 ounces of cooked flesh.

Separate the egg and use the yolk to make mayonnaise: season it with salt and pepper, gradually beat in the oil, then 1 teaspoon or so of vinegar to thin and flavour the sauce.

Put the prepared fish into a food processor.

Add the mustard, yogurt and fresh chopped tarragon and parsley.

Blend to a perfectly smooth puree.

Soak the gelatine (more may be necessary in hot weather) in 3 tablespoons cold water, let it soften and swell, then dissolve over low heat.

Cool for a minute or two before adding the liquid gelatine to the fish puree. Pour gelatine on in a thin stream while the machine is running.

Carefully and gradually beat the fish purée into the mayonnaise.

Quickly whisk the egg whites to snowy peaks and fold them into the fish puree.

Taste and adjust the seasoning.

Divide the mixture between 6 ramekins or 3 small souffle dishes.

Cover and chill for 2 to 3 hours until set to a soft cream.

Sprinkle cucumber with ¼ teaspoon each salt and caster sugar and ½ teaspoon tarragon vinegar, and set aside for a couple of hours to draw out some of the cucumber juices.

Drain and pat dry.

Top each mousse immediately before serving with a small spoonful of the cucumber - a good crunchy contrast to the soft textured mousse - and garnish with a tarragon leaf.

 

* not incl. in nutrient facts

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Comments

kyle
Adelaide, Australia
 almost 9 years ago

ammazing recipie

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 14844% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 91mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 36g
Vitamin A 4% Vitamin C 4%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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