Title: Rainbow Trout and Scallop Mousse
Categories: Entree Pasta Fish
Yield: 4 Servings

1/2	lb	Bay scallops
3		Egg whites
1/2	c	Heavy cream -- divided
1/2	ts	Salt
1/4	ts	Ground white pepper
1	ts	Lemon zest
2	tb	Freshly chopped dill
1		Head Boston lettuce
4		Butterflied rainbow or red
		Trout -- about 8 ounces
		Each, all bones removed,
1		Head attached
1	c	Dry white wine
2	tb	Tarragon vinegar
3		Shallots -- finely diced
6	tb	Very cold unsalted butter --
		Cut into chunks
		Salt and white pepper to
		Taste
1/2	c	Freshly diced ripe tomato
		Fresh dill weed -- for
		Garnish
		Diced tomato -- for garnish
		Cooked fresh fettucine --
		Tossed with
		Butter & poppy seeds -- for
		Accompaniment

In the bowl of a food processor, combine half of the scallops with the egg whites and pulse to puree until smooth. Add 2 tablespoons heavy cream, the salt and pepper and pulse for 30 seconds. Remove from the processor and place in a bowl. Fold the remaining whole scallops into the puree and refrigerate.

Whip the remaining cream (1/2 cup less 2 T.) until soft peaks form, fold this into the scallop mixture, being careful not to deflate the whipped cream. Gently fold in the lemon zest and the chopped dill and refrigerate once again.

Bring some water to a boil in a pot into which a bamboo steamer insert will fit. Line the insert with several leaves of clean lettuce and set aside.

Clean the trout of any remaining bones, remove the tail and head if desired, and lay the trout, skin side down and opened, on some waxed paper. Fill each trout neatly and equally with trout mousse by laying the mousse on top of one fillet. Fold the other fillet over to enclose the filling but leave an even layer of mousse showing. This can be smoothed over to create an even and attractive layer that runs the length of the fish.

When the trout have all been filled, place them on the lettuce lined steamer, put the steamer over the simmering water, lay a few clean lettuce leaves over the fish and steam gently for 12 to 15 minutes.

While the fish is cooking, combine the white wine, vinegar and shallots in a saucepan and rapidly reduce over medium heat to 1/4 cup. When the fish are nearly cooked (as indicated by the doneness of the filling), swirl the cold butter into the reduced wine, season with salt and pepper and add the diced tomatoes. Remove from the heat and keep warm.

Serve the fish in a pool of tomato butter and garnish with dill and more tomato.

Fresh fettuccine pasta, cooked in water and tossed with butter and poppy seeds makes a good accompaniment.

Yield: 4 to 6 servings

c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW ML1B14

Recipe By : Michael Lomonaco

From: Holly Butman Date: 25 Sep 97 Mastercook Recipes (Mailing List) Ä

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