Applying Shrimp Filling With Pastry Bag.
Baked Trout
Trout Served Atop Zucchini Pancake
*
Fillet of Brook Trout With Shrimps,
Tarragon-Butter Sauce
*
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
*
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
***
Directions:
Season trout fillets with salt and pepper and reserve in refrigerator, covered with plastic wrap.
*
In bowl of food processor, combine shrimp, salt, pepper, cayenne, and egg. Process pulsating until forming a very fine paste, about 30 seconds.
*
Place processor bowl in refrigerator for 30 minutes. It is important that the shrimp mixture remains very cold.
*
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.
*
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.
*
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.
*
Preheat oven to 400 degrees.
*
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.
*
Transfer the dish to oven and bake at 400 for 15 minutes.
*
Remove from oven, drain off the juices into a small sauce pan. Keep fish warm, well covered with foil.
*
Reduce juices to 1/2 cup; add lemon juice, gradually whisk in butter, piece by piece until sauce is creamed.
*
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
