Trout mould
Serve with spinach sauce or pea sauce.
Ingredients
- 500 g trout fillets, skinned and chopped; well chilled
- 1 tbsp chopped flat-leaf parsley
- 1 yolk
- 1 tsp corn flour
- 125 ml double cream
- salt and white pepper
- butter for greasing
Method
- Preheat oven to 180 °C. Grease three dariole moulds (or large cups), set aside. Puree the chilled chopped trout fillets with cream, parsley and seasoning. Add the yolk and corn flour, mix well, pass mixture through sieve. Pour mixture into the prepared moulds (or cups). Place moulds in a roasting tin, add hot water to the roasting tin to about halfway up the side of the moulds. Bake for about 25 minutes. Let stand for 5 minutes before turning out.