Title: Ocean Trout Stuffed With Prawns, Water Chestnuts And Nori
Categories: Fish Trout Prawns Entree Chef
Yield: 6 Servings

750	ml	Prawn stock
500	ml	Thick cream (45% butterfat
		Content)
1	ts	Fish sauce
1/2	ts	Freshly ground white pepper
1	ts	Lime juice, strained
		Cucumber:
2	tb	Hijiki seaweed (available at
		Asian grocery stores)
1		Cucumber, peeled
		Trout:
7	x	200g filleted and skinned
		Ocean trout portions
		(reserve 1 x 200g
		Fillet for the stuffing)
400	g	Green prawn meat, minced
		(reserve shells for sauce)
1		Sheet of nori, snipped and
		Ground to a powder in a
		Spice mill or
		Coffee grinder
60	g	Water chestnuts, minced
1	ts	Finely minced fresh ginger
2	ts	Finely chopped chives
1	pn	Sea salt
2	pn	Freshly ground white pepper

To make the prawn sauce: bring the prawn stock to the boil and reduce slightly until 650ml of liquid remains. Add the cream and simmer over low heat for 30 minutes. Season with fish sauce, pepper and lime juice, adjusting the taste if necessary and set aside in a warm place.

To prepare the cucumber: reconstitute the hijiki seaweed in hot water for 2 hours. Using a vegetable peeler, shave the cucumber lengthwise into ribbon-like strips. Drain the seaweed, toss with the cucumber and set aside.

To prepare and cook the trout: slice a pocket horizontally into each trout slice, to hold the stuffing. Finely mince the reserved 200g of trout and mix well with the prawn meat, nori, water chestnuts, ginger, chives and salt and pepper. Stuff the trout pockets with the mixture. Line a flat round tray with baking paper and arrange the prepared trout on top. Steam in the top layer of a large Chinese steamer, over gently boiling water for 6 minutes.

To serve: place a nest of cucumber onto the centre of each heated serving plate and arrange a portion of trout on top. Ladle the sauce around and serve at once. Chris Manfield, Paragon Cafe Bon Appetit - Exec.Chef Magnus Johansson

Source: Australian Vogue Wine and Food Cookbook 1993\1994 Prawn sauce:

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