Galantine of Rainbow Trout with French Bean Salad

Although this is not one of the easiest starters to make, it is certainly very effective. It can be made the day before, but its flavour and texture will be so much better if it is stored in a cool, dry place instead of the refrigerator. Serve with a small salad of lettuce hearts tossed in the dressing. This would also be an ideal dish for a buffet, in which case brush each slice with a little fish aspic.

Ingredients

  • 3 X 450 g/1 lb rainbow trout
  • ½ tsp salt
  • 1 egg white
  • 25 ml/1 fl oz dry white wine
  • About 85 ml/3 fl oz double cream
  • freshly ground white pepper
  • 175 g/6 oz fine French beans
  • 1 dessertsp sherry vinegar
  • 1 tbsp walnut oil
  • 50 g/2 oz shallots, finely chopped
  • 85 ml/3 fl oz yoghurt vinaigrette

Method

Scale and fillet the trout, then trim the edges and remove the skin. Remove the line of small bones that runs down the middle of each fillet. Put four of the fillets in the refrigerator until needed.

To make the mousse, cut the remaining two fillets into small pieces and process them in a food processor or blender with the salt until smooth. Add the egg white and process again until it is well mixed in, then remove and rub through a sieve into a bowl set on crushed ice. Stir in the wine and gradually add two-thirds of the cream, mixing it well. Test the mousse. If it is too firm, add a bit more cream and test again. Leave in the refrigerator until needed.

Have ready a pan of boiling water, making sure it is large enough to take the finished roll and that there is sufficient water to allow the roll to float. If you do not have a large enough pan, make the galantine in two pieces.

To make the galantine, flatten out the four fillets of trout with a cutlet bat or the side of a heavy knife until they are about 3 mm/⅛ inch thick. Trim the edges so that the fillets are square in shape and save the trimmings. Lay out the fillets, skin side up and side by side, on a sheet of cling film at least 45 cm/18 inches wide. Fill any gaps with the trimmings. Lightly season the fish and then carefully and lightly spread the mousse over the fillets to form a layer the same thickness as the fish. Gently roll the fish over as if rolling a Swiss roll. Roll in cling film and tie off the ends tightly. Place the galantine into the boiling water, reduce the heat so the water is barely simmering and cook for 12 minutes, then remove from the pan and place the galantine in iced water until it is cold.

Top and tail the French beans and cook in boiling salted water – they should still retain a slight crunch. Refresh in iced water and drain. Mix together the vinegar and walnut oil. Add the beans to the shallots and lightly season, then thoroughly toss in the oil and vinegar dressing so that everything is nicely coated.

To Serve

Divide the beans out between the plates, forming a small pile in the centre of each plate. Slice the galantine into 24 slices about 5 mm/¼ inch thick. Lay three slices in a semi-circle around the bean salad, and pour a little yoghurt sauce around the slices of galantine.