This dish is a textural wonderland, rich with flavours of the river. Try a white Burgundy or Beaujolais or a Feral Fox pinot noir from d’Arenberg.
- 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
- 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 <a href='http://www.gourmettraveller.com.au/tony-bilson-scallops-poached-with-noilly-prat.htm'>recipe</a>)
- 1 thyme sprig
- 1 fresh bay leaf
- 6 black peppercorns
- 150 ml pouring cream
- 1Process 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).
- 2Meanwhile, 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.
- 3Meanwhile, 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).
- 4Meanwhile, 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.
- 5To 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. Drink suggestion by Tony Bilson