Fillet of Brook Trout With Shrimps, Tarragon-Butter Sauce

Applying Shrimp Filling With Pastry Bag. Baked Trout Trout Served Atop Zucchini Pancake

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Fillet of Brook Trout With Shrimps,

Tarragon-Butter Sauce

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Ingredients:

3 (1 lb.) brook trout, boned, skinned

1 lb raw shrimp, peeled and divined, very cold

8 ounces heavy cream, very cold

1 large egg

Salt, ground white pepper

Pinch cayenne pepper

Chopped chives

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Sauce:

8 ounces dry white wine

8 ounces chicken broth or clam juice

2 tablespoons shallots, finely chopped

12 ounces unsalted butter, cut in small pieces, very cold

2 tablespoons tarragon, chopped

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Directions:

Season trout fillets with salt and pepper and reserve in refrigerator, covered with plastic wrap.

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In bowl of food processor, combine shrimp, salt, pepper, cayenne, and egg. Process pulsating until forming a very fine paste, about 30 seconds.

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Place processor bowl in refrigerator for 30 minutes. It is important that the shrimp mixture remains very cold.

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Return bowl to processor; while the motor is running, in a small stream add cream. Stop motor, add chives and clean sides of bowl. Replace lid and process another 10 seconds.

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Make a test to check for consistency and seasoning, by immersing a teaspoon full of shrimp mixture into simmering water. Cook on low heat for 5 to 6 minutes. Drain on a paper towel and taste. Mixture should hold together while light and airy. Adjust seasoning if necessary.

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Place trout fillets on paper towel and pat dry. Roll fillets around a couple fingers and place fillet in buttered baking dish. Place shrimp mixture in pastry bag and fill center of trout fillets, about 1 to 2 tablespoons mixture.

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Preheat oven to 400 degrees.

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Butter a glass or ceramic baking dish. Sprinkle chopped shallots over bottom and place rolled fillets on shallots, next to each other. Add wine, broth, top with a buttered piece of foil to cover the whole dish, crimping edges under the dish.

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Transfer the dish to oven and bake at 400 for 15 minutes.

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Remove from oven, drain off the juices into a small sauce pan. Keep fish warm, well covered with foil.

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Reduce juices to 1/2 cup; add lemon juice, gradually whisk in butter, piece by piece until sauce is creamed.

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Add tarragon and adjust seasoning if needed. Do NOT boil sauce at this point or the sauce will separate. Serve with trout fillets. Serves 6