Preparation time 25 min, cooking time 25 min
Serves 4 to 6
Ingredients
- 400g (14 oz) skinless and boneless center-cut trout filet
- Salt
- Freshly ground pepper
- 2 cups of fresh spinach
- 1 ¼ cups (10 oz or 300g) haddock mousse*
Mousse
- 200g (7 oz) skinless and boneless haddock filet
- ¼ medium onion
- Salt & pepper
- Nutmeg
- Cinnamon
- 1 egg white
- 2/3 cup light cream
Butter sauce
- 4 shallots, minced
- Freshly ground pepper
- 1 tablespoon butter
- Nutmeg
- ¾ cup dry white wine
- 1 ¼ cups whipping cream
- 1 ¼ cups concentrated fish stock
- 6 tbsp unsalted butter, room temperature
- Juice of one Lemon
Directions
- 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 cool spinach on a towel, pat dry.
- Place the trout between two sheets of plastic wrap. Pound 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.
- For the mousse cut the haddock fillet into strips and place them into food processor. Add onion, salt & pepper, nutmeg and cinnamon and egg white to the mix. While blending, gradually mix in cream and beat until light and fluffy.
- Take this mixture, 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.
- Place the fish in a perforated pan over boiling water and cover. Steam for approximately 15 minutes.
- Meanwhile make butter sauce. Melt butter in a large skillet. Add shallots and sauté until tender. Add ground pepper and dry white wine. When the wine has reduced and the onions are almost dry, add 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.
- Spoon sauce into the centre of each plate. Remove the finished trout from steamer. Cut into slices on a diagonal and place on top of sauce.