Title: Idaho Trout
Categories: Shellfish Bbq
Yield: 6 Servings
| 6 | | 10-oz. trouts |
| | | Salt; to taste |
| 5 | oz | Heavy cream |
| 1 | ts | Chervil; finely chopped |
| 1 | ts | Tarragon; finely chopped |
| | | Cayenne pepper; to taste |
| 1 | oz | Brioche crumbs |
Recipe by: "Jessica A. Walton" Skin and fillet
trout; reserve trimmings. Refrigerate fillets until chilled. Place
trimmings in chilled blender or food processor; season with salt. Process
for 30 seconds or until smooth. Add small amount of cream; process until
mixed. Strain through fine sieve into stainless-steel bowl set in ice.
Slowly incorporat remaining cream; whip to stiff peaks. Season with cayenne
pepper. Spread thin layer of mousse over chilled fillets. Seal in plastic
wrap; steam for 5 to 6 minutes. Remove plastic wrap; sprinkle with brioche
crumbs. Grill until golden.
Serves 6.