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Tony Bilson: Trout mousseline with yabby sauce


You'll need

100 gm trout fillet, skin removed, pin-boned, cut into small cubes 30 ml eggwhite (about 1) ½ golden shallot, thinly sliced 1 tsp thyme 200 ml pouring cream, chilled 4 yabbies, peeled and cleaned, heads and shells reserved for yabby sauce To serve: salmon roe and baby parsley   Yabby sauce 50 gm butter, coarsely chopped ½ each small onion and small carrot, coarsely chopped ½ celery stalk, coarsely chopped 3 garlic cloves, crushed 250 ml chardonnay 2 ripe tomatoes, coarsely chopped 150 ml fish stock (see recipe) 1 thyme sprig 1 fresh bay leaf 6 black peppercorns 150 ml pouring cream

Method

  • 01
  • Process trout, eggwhite, shallot and thyme in a small food processor to a smooth paste. Add chilled cream in increments, processing to just combine. Season to taste, pass through a fine sieve into a bowl, cover and refrigerate until well chilled (1 hour).
  • 02
  • Meanwhile, for yabby sauce, smash reserved yabby heads and shells with a meat mallet and set aside. Melt butter in a large saucepan over medium heat, add onion, carrot, celery and garlic and sauté until very tender (5-6 minutes). Add yabby heads and shells and stir occasionally until they start to stick to sides of pan (4-5 minutes). Add wine, bring to the boil and simmer until reduced by two-thirds (2-3 minutes), then add tomato and simmer until liquid only just covers shells (3-4 minutes). Add fish stock, herbs and peppercorns, simmer until reduced by half (8-10 minutes). Pass through the finest blade of a food mill (extract as much of the solids as possible, ladling liquid back over shells if necessary) or process in a food processor for 1 minute, then strain through a sieve lined with muslin into a clean saucepan (discard solids). Return liquid to the heat, add cream and season to taste with sea salt.
  • 03
  • Meanwhile, preheat oven to 140C. Brush four 80ml dariole moulds with melted butter, fill by two-thirds with trout mousse and tap moulds firmly on bench to expel any air bubbles. Place in a roasting pan, then pour in enough boiling water to come two-thirds of the way up sides of moulds. Cover tightly with aluminium foil and bake until puffed and just firm to touch (14-16 minutes).
  • 04
  • Meanwhile, combine yabby meat and just enough water to cover in a saucepan and bring just to the boil over medium heat. Remove from heat, set aside until just cooked through (1-2 minutes), drain, season to taste.
  • 05
  • To serve, run a knife around sides of moulds and invert trout mousseline into shallow serving bowls, place a yabby tail beside each, pour over sauce and serve hot, scattered with salmon roe and baby parsley.
This recipe is from the July 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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