Trout baked in an almond jacket

Name: Trout baked in an almond jacket
Cuisine: British
Ingredients: 1 lb white fish fillets (sole, whiting, etc.); 1 lb white fish fillets (sole, whiting, etc.); 1 lb white fish fillets (sole, whiting, etc.); ¼ lb shelled shrimp, finely chopped; 2 egg whites; 1 tablespoon fresh tarragon; 2 tablespoons chopped parsley; 10 fl oz double cream; 1 2½—3 lb trout, gutted; salt and white pepper to taste; salt and white pepper to taste; ½ lb flaked almonds; 3 tablespoons/1½ oz unsalted butter, for the cooking parchment; 1 lb fresh mushrooms; 2 tablespoons olive oil; 1 tablespoon dry sherry salt and pepper; 1 tablespoon dry sherry salt and pepper; 1 bunch of watercress, washed and chopped; 4 tablespoons hot chicken stock

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

This is really a rather spectacular dish so, in a formal dinner sequence, follow it with a simple roast. You will need a salmon or lake trout of about 2½-3 lb and it must be boned for this recipe. Either ask the fishmonger to do it for you, leaving the head on, or tackle it yourself from the instructions below.

Ingredients

1 lb white fish fillets (sole, whiting, etc.)
¼ lb shelled shrimp

Asia
Europe
India
United Kingdom
Dinner
Gluten-free

Method

Chop the fish fillets into small pieces and feed them into a food processor, together with the shrimp. Add the egg whites and process until you have a smooth mousse. Add the seasoning and herbs, while it is still running, and then pour in 4 fl oz of the cream, a little at a time. Refrigerate the mousse for 30 minutes.
Lay the trout on its side and cut off the t