Ingredients

butter, for greasing
1 x 1 kg / 2 1/4 lb sea trout, filleted and skinned
2 egg yolks
1 table spoon flour
250ml/8 fl oz double cream
2 tablespoons chopped fresh at-leat parsley
salt and pepper
1 tomato peeled and diced, to garnish
For the stock
A few white fish heads, gills removed 1 onion 1 carrot - 1 leek • salt
For the vegetatles 2 carrots, cul into thin strips 2 celery sticks, cut into thin strips
2 leeks, trimmed and cut into thin strips 2 courgettes, cut into thin strips
For the sauce25g/1 oz butter

Instructions

1.Preheat the oven to 180°C/350F/Gas Mark 4. Grease 6 dariole moulds or ramekins with butter
2.For the stock, put the fish heads, onion, carrot, leek and a pinch of salt in a saucepan, pour in 1 itre/1 pints water, bring to the boil and simmer for 5 minutes.
3.Strain into a clean pan, set over a high heat and cook until reduced by half.
4.Remove from the heat and leave to cool.Coarsely chop the fish fille, place in a food processor, season with salt and pepper and proccess to a puree.
5.Add the egg yolks, patato flour and all but 1 tablespoon of the cream.
6.Pour the mixture into the prepared moulds, place in a roasting tin and add boiling water to como about halfway up the sides.
7.Bake for 25 minutes.
8.Leave to stand for 5 minutes before turning out
9.For the vegetables, melt the butter in a saucepan, add the carmel celery, leeks and courgettes and cook over a low heat, strirring occasionally, for 5 minutes.
10.Remove from the heat and keep warm. For the sauce, stir the potato flour into the cooled fish stock.
11.Bring to the boil over a low heat, stirring constantly. Add the saffron and reserved cream, bring back to the boil and season with salt and pepper to taste.
12.Add the wine and simmer gently for a few minutes.
13.Remove from the heat, stir in the butter and spoon a thin layer of the sauce on to a warm serving dish.
14.Arrange a layer of vegetables on thie dish and turn out the sea trout moulds on top
15.Sprinkle with the parsley and garnish with the tomato
16.Serve immediately with the remaining sauce handed separately.

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