Trout Roulades With Whitefish Mousse Recipes

Steps:

• Saute half the leeks in the oil, until tender but not brown. Set aside.
• Coarsely chop white part of scallions, reserving leaves, then process with sauteed leek and the basil in a food processor until finely chopped. Add whitefish and process until finely pureed. Add egg and lemon juice and process until smooth. Season with salt and pepper. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
• Place a trout fillet on a plate or work surface with the side that had the skin up and season lightly with salt and pepper. Place a heaping tablespoon of whitefish mixture at the wide end. Roll trout fillet over the mousse, stand it up and smooth the mousse on top. Tie a scallion leaf around fillet (this is only decoration; the fillet will remain tightly wound around mousse without it). If scallion leaves are too stiff to tie, dip briefly in hot water to wilt. Repeat with 7 remaining trout fillets.
• Preheat oven to 350 degrees.
• Place fish rolls standing up in a glass or enamel baking dish. Scatter remaining leek around them, then add the fish stock and wine. Cover top with a piece of wax paper or parchment paper, place in oven and bake 30 minutes. Cool, then refrigerate. Serve fish rolls with herbed horseradish sauce.

Steps:

• Put the mushrooms into a small saucepan with two cups of water and bring to a boil. Turn off the heat and let the mushrooms steep in the hot water for one hour. Drain the mushrooms, reserving the soaking liquid, and rinse under running water to remove all residual sand and dirt. Chop the reconstituted mushrooms.
• Melt the two tablespoons of butter in a medium-size skillet over medium heat. Saute three tablespoons of the chopped shallots until they are limp, about four minutes. Add the chopped morels, the chopped button mushrooms and the reserved mushroom-soaking liquid. Cook over medium heat until nearly all of the liquid is evaporated from the skillet. Season with soy sauce and salt.
• Make each trout fillet into a figure eight: place the fillet skin-side-down on a cutting board and cut almost completely in half lengthwise, leaving the two long pieces attached by a half inch at one end. Curl one side of the fillet into a circle, skin side out, and the other side of the fillet into a circle, flesh-side out; the two circles will be attached in the middle and the fish will look something like a pair of glasses - two circles with a bridge in the middle.
• Using a metal spatula, carefully place each of these formed fillets into a buttered deep skillet. Fill each of the circles of fish with a mound of the chopped mushroom mixture. Place the skillet on the burner and carefully pour fish stock into the skillet, almost (but not quite) up to the top of the fish. Turn the heat to medium, cover the skillet and poach the fish for 10 minutes, or until the fish is cooked through; the fillets will look opaque. Watch the liquid so that it barely simmers. Remove the fish with a slotted spatula to a warm serving platter or warm individual appetizer or dinner plates. Keep warm until ready to serve.
• While the fish is poaching, make the beurre blanc sauce. In a heavy medium-size saucepan, simmer the vinegar and wine with the remaining three tablespoons of shallots over a medium-low heat until nearly all of the liquid is evaporated. Add the cream and heat, stirring, for one minute. Whisk in the butter cubes, a few at a time, until all of the butter is incorporated and the sauce has the consistency of light cream. Season with salt and pepper and a dash of Sherry vinegar, if desired. Strain the sauce, if desired. If not using this sauce right away, it will keep warm in a thermos for up to two hours without separating.

Steps:

• Lightly oil a straight-sided 2-cup mold or soufflé dish.
• In a food processor purée trout with 1/4 cup cream, butter, lemon juice, and salt until smooth and transfer to a bowl. In a very small saucepan sprinkle gelatin over water and let soften 1 minute. Heat mixture over moderately low heat, stirring, just until gelatin is dissolved (do not let boil) and cool to room temperature. In a bowl with an electric mixer beat remaining 1/2 cup cream until it just holds stiff peaks and fold into trout purée with gelatin mixture and salt to taste until combined well.
• Spoon half of mousse into mold or soufflé dish and smooth top. Spoon roe evenly over mousse (roe will not cover mousse completely) and sprinkle evenly with dill. Spoon remaining mousse over dill, spreading mousse evenly (being careful not to disturb roe and dill), and gently smooth surface. Chill mousse, covered, at least 12 hours and up to 2 days.
• To unmold mousse, run a thin knife around edge of mold or soufflé dish and dip bottom into a bowl of hot water 5 seconds. Invert mousse onto a plate and cut into 8 wedges (reserve 2 wedges for another use). Put sesame seeds in a shallow bowl and carefully dip outside edge of each wedge in seeds to coat.

Steps:

• Remove skin and all bones from the trout. Break the fish into chunks.
• Place trout in the work bowl of a food processor along with the butter and lemon juice and process until it forms a fine, smooth puree. The trout can also be mashed by hand and the butter worked in with a fork, but this is more tedious.
• Add the sour cream and process briefly to blend.
• Season to taste with salt and pepper. Transfer to a crock or a bowl and serve with toast, bread or crackers or spread on triangles of toast or pumpernickel bread to form individual canapes and top each with a little caviar or parsely as garnish. Refrigerate until ready to serve.