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Ingredientes
- 2 lb Trout, or possibly other hard fleshed fish
- 2 Tbsp. Shallots
- 1 med Lime, juice of
- 1/2 c. Wine, white
- 2 x Thyme, sprigs Or possibly
- 1/2 tsp Thyme, dry
- 1 x Bay leaf
- 1/2 c. Oil, olive Salt (to taste) Pepper (to taste)
- 1 c. Flour
- 1 c. Lowfat milk
- 3 ounce Butter
- 4 lrg Large eggs
- 6 x Ice cubes
- 2 x Egg yolks
- 1 c. Cream
- 1 dsh Nutmeg
- 1 dsh Pepper, cayenne
- 1 Tbsp. Tarragon
- 4 x Crabs, cleaned, not cooked
- 2 ounce Butter
- 2 Tbsp. Shallots, chopped
- 2 x Thyme, sprigs Or possibly
- 1/2 tsp Thyme, dry Salt (to taste) Pepper (to taste)
- 1/4 tsp Pepper, cayenne
- 1/2 c. Cream
- 1 x Bay leaf
Direcciones
- Filet fish and put it into a marinade made of the shallots, lime juice, white wine, thyme, bay leaf, extra virgin olive oil, salt and pepper. Let marinate an hour.
- Grind all but two fo the filets. Cook the filets in the marinade till just done, about 6 min.
- Remove the filets, and reduce the marinade by half.
- Heat the lowfat milk, butter and salt in a saucepan and add in flour, all at once.
- Beat vigorously till the panade forms a ball and beat in egg yolks off the heat, one at a time.
- Add in 1/4 c. of grnd fish to a food processor and whir the machine, then add in 1/4 c. panade and a small piece of ice. When half of the fish and panade are used, add in Large eggs and a yolk. Continue alternating the panade, fish and ice.
- Add in salt, pepper, and cayenne and then slowly add in the cream while the machine is running.
- Add in nutmeg and butter and finish with butter and tarragon.
- Line a terrine with buttered paper (the chef used butter wrappers) and put in half the grnd fish mix.
- Lay the filets on this and top with the remaining mix. Put the terrine in a larger pan and add in water halfway up the terrine.
- Cook in a 350 F oven for 45 min or possibly till the mousse is puffed and brown.
- Invert, trim and serve in slices with sauce.
- Sauce: =
- Chop the crabs up in rough pcs and cook them in butter with shallots, thyme and parsley till crabs turn color.
- Add in wine, salt, pepper, cayenne and cream. Heat to boiling, add in the bay leaf, and reduce till thick.
- Strain into another pan and reduce again till the consistency of whipping cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2248g | |
| Recipe makes 4 servings | |
| Calories 1407 | |
| Calories from Fat 847 | 60% |
| Total Fat 95.73g | 120% |
| Saturated Fat 36.09g | 144% |
| Trans Fat 0.7g | |
| Cholesterol 551mg | 184% |
| Sodium 1956mg | 82% |
| Potassium 1580mg | 45% |
| Total Carbs 36.34g | 10% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.26g | 3% |
| Protein 93.41g | 149% |
