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Serves/Makes: 6 to 8

Ingredients:

• 3 to 4 whole medium-size trouts (2 cups (500 mL) trout flesh needed)
• 2 cups (500 mL) water
• 1 carrot
• 1 celery stalk
• 1 onion
• 1 tablespoon (15 mL) dry fish broth concentrate
• 1 cup (250 mL) dry white wine
• 3 tablespoons (45 g) sweet butter
• 1/2 cup (125 mL) heavy cream (35%)
• 1 egg
• Salt and pepper, to taste
• Water

To serve
• Lumpfish eggs or pink peppercorns

How to cook:

• Pour water into a casserole; mix in carrot, celery stalk, onion, fish broth concentrate and dry white wine.
• Salt and pepper.
• Bring to a boil; simmer for approximately 30 minutes. Poach whole trouts in broth for 7 to 8 minutes.
• Remove skin and bones from trouts; leave to cool before measuring 2 cups (500 mL) trout flesh.
• In a food processor, puree together trout flesh, sweet butter, cream, egg and a little salt and pepper.
• Butter 6 or 8 individual oven-safe dishes; evenly fil each dish with trout mixture.
• Arrange dishes in a large oven-safe dish; pour in some water, up to half of individual dishes.
• Bake in a preheated 350°F (180°C) oven, for approximately 20 minutes.
• Meanwhile, prepare white butter.
• Unmold mousse onto a serving plate; coat mousse with white butter.
• Serve lukewarm, decorated with lumfish eggs or pin peppercorns.

White Butter Ingredients:

• 3 to 4 whole medium-size trouts {2 cups (500 mL) trout flesh needed}
• 2 cups (500 mL) water
• 1 carrot
• 1 celery stalk
• 1 onion
• 1 tablespoon (15 mL) dry fish broth concentrate
• 1 cup (250 mL) dry white wine
• 3 tablespoons (45 g) sweet butter
• 1/2 cup (125 mL) heavy cream (35%)
• 1 egg
• Salt and pepper, to taste
• Water

White Butter Preparation:

• Strain broth through a few tickenesses of cotton cheese.
• Measure broth; pour broth into a casserole.
• Pour in as much dry white wine; reduce by half, over high heat.
• Measure mixture; pour in as much cream.
• Reduce at least by half.
• Remove from heat, add sweet butter and whip mixture until butter is completely melted.
• Keep white butter warm, in the top part of a double-boiler, while unmolding mousse.

This recipe for Trout Mousse serves/makes: 6 to 8

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Main Ingredient: Trout
Preparation Method: Baked