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Ingredientes
- 400 gm (14 ounce) skinless and boneless center-cut trout fillet
- 1 x salt for seasoning Freshly grnd pepper for seasoning
- 2 c. fresh spinach - (500ml)
- 1 1/4 c. (10 ounce or possibly 300g) haddock mousse - (310ml) Mousse
- 7 ounce skinless and boneless haddock fillet - (200g)
- 1/4 med onion
- 1 x salt and pepper for seasoning Nutmeg for seasoning Cinnamon for seasoning
- 1 x egg white
- 2/3 c. light cream - (150ml) Butter sauce
- 4 x chopped shallots Freshly grnd pepper for seasoning
- 1 Tbsp. butter - (15ml) Nutmeg for seasoning
- 3/4 c. dry white wine - (175ml)
- 1 1/4 c. whipping cream - (310ml) 1 1/4 c. of
- 6 Tbsp. room temperature unsalted butter - (90ml)
- 1 x juice of one Lemon
Direcciones
- Bring a pot of salted water to a boil. Submerge your spinach in the water for 30 seconds. Quickly remove it and dunk it into a large bowl of ice water to stop the cooking process.
- Place the cold spinach on a towel, pat dry.
- Place the trout between two sheets of plastic wrap and lb. it lightly to even out thickness. Remove only the top piece of plastic wrap and season flattened fillet with salt and pepper. Cover with blanched spinach.
- Place the fish in a perforated pan over boiling water and cover and steam for approximately 15 min.
- Spoon sauce into the centre of each serving plate and remove the finished trout from steamer. Cut slices on a diagonal and place trout on top of sauce.
- Serve and enjoy!
- Mousse:For the mousse cut the haddock fillet into strips and place them into food processor. Add in onion, salt & pepper, nutmeg and cinnamon and egg white to the mix. While blending, gradually fold in cream and beat till light and fluffy.
- Take this mix, also known as forcemeat and spoon a layer on top of the spinach.
- With the help of the plastic wrap roll up the fish, making sure to keep the ends of the wrap on the outside at all times. Tie the ends. Do same with other trout fillet.
- Butter sauce:Meanwhile make butter sauce. Heat butter in a large skillet. Add in shallots and saute/fry till tender. Add in grnd pepper and dry white wine. When the wine has reduced and the onions are almost dry, add in the cream and fish stock (fumet).
- Beat in butter a few squares at a time. Make sure not to let sauce boil after adding butter, season with salt & pepper, and some fresh nutmeg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 427 | |
| Calories from Fat 367 | 86% |
| Total Fat 41.8g | 52% |
| Saturated Fat 26.22g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 64mg | 3% |
| Potassium 196mg | 6% |
| Total Carbs 4.7g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.77g | 1% |
| Protein 2.47g | 4% |
