Idaho Trout

6 Servings

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Idaho Trout Ingredients

6 10-oz. trouts	1 ts Tarragon; finely chopped
Salt; to taste	Cayenne pepper; to taste
5 oz Heavy cream	1 oz Brioche crumbs
1 ts Chervil; finely chopped

Instructions for Idaho Trout

Skin and fillet trout; reserve trimmings. Refrigerate fillets until chilled. Place trimmings in chilled blender or food processor; season with salt. Process for 30 seconds or until smooth. Add small amount of cream; process until mixed. Strain through fine sieve into stainless-steel bowl set in ice. Slowly incorporat remaining cream; whip to stiff peaks. Season with cayenne pepper. Spread thin layer of mousse over chilled fillets. Seal in plastic wrap; steam for 5 to 6 minutes. Remove plastic wrap; sprinkle with brioche crumbs. Grill until golden. Serves 6. Recipes sent to me from Bill, wight@odc.net

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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