“Brown trout is a freshwater fish – you could substitute rainbow trout. When you slice the fish to serve it, check for any pin bones you may have missed and remove them at this stage. A small pair of kitchen tweezers is best. For best results, chill the food processor and the ingredients for the mousse.”
- 8 skinless brown trout fillets (about 130gm each), pin-boned
- 250 gm skinless John Dory fillet, coarsely chopped
- 1 egg, plus 1 eggwhite
- 100 ml pouring cream
- 1 tbsp tarragon, coarsely chopped
- 2 tsp lemon juice
- 10 gm salted baby capers, rinsed
- 3 tsp thinly sliced basil (loosely packed)
- ½ tsp each finely chopped tarragon and flat-leaf parsley
- 1 anchovy fillet, finely chopped
- ¼ tsp Dijon mustard
- 1 tsp lemon juice
- ¼ garlic clove, finely chopped
- 75 gm French butter, diced, softened
- ½ golden shallot, thinly sliced
- 25 ml dry vermouth
- 125 ml fish stock (½ cup)
- 25 gm each baby spinach and wood sorrel (see note), plus extra wood sorrel to serve
- 1For fish mousse, process fish in a chilled food processor, scraping sides down occasionally, until a very fine sticky paste forms. Place in freezer to chill (5 minutes), then, with motor running, add egg and eggwhite, scrape sides, then add cream, tarragon and lemon juice and process until just combined (do not overwork or mixture may split). Pass through a fine sieve, season to taste and refrigerate until required.
- 2Lay trout fillets on a work surface. Spread 4 fillets with fish mousse, leaving a 1cm border (you may have some left over), then sandwich with remaining fillets. Lay each sandwich on a large piece of plastic wrap and roll tightly to form a cylinder (fold in sides halfway through rolling to seal ends), then refrigerate until firm (40 minutes-1 hour).
- 3Meanwhile, for sorrel sauce, combine capers, basil, tarragon, parsley, anchovy, mustard, lemon juice, half the garlic and 60gm butter in a small bowl, refrigerate until required. Melt remaining butter in a small saucepan over medium heat, sauté shallot and remaining garlic until tender (2-3 minutes). Add vermouth and reduce slightly (1-2 minutes), add fish stock, bring to the boil over high heat, add spinach, stir until wilted (30 seconds), then transfer to a food processor and process until smooth. Meanwhile, blanch wood sorrel (15-20 seconds), add to food processor with caper butter mixture, process until smooth and combined, season to taste and keep warm.
- 4Steam trout in a steamer placed over a saucepan of simmering water until just cooked through (8-10 minutes), then rest (1-2 minutes). Carefully remove plastic wrap, thickly slice trout, divide between serving plates, spoon over sorrel sauce, scatter with extra wood sorrel, season to taste and serve.
Wood sorrel, a member of the oxalis family, is a common garden weed. If unavailable, substitute equal parts sorrel (found at specialist grocers) and spinach.
This recipe is from the April 2011 issue of
Drink Suggestion: A western Spanish or Portuguese white wine such as an albariño or a bical or something with some sweetness such as a spätlese trocken style from Germany or a grüner veltliner from Austria Drink suggestion by Elizabeth Fairweather