Roulade of Rainbow Trout with French Beans and Red Onion Vinaigrette

Name: Roulade of Rainbow Trout with French Beans and Red Onion Vinaigrette
Cuisine: British
Ingredients: 3 × 450 g/1 lb of rainbow trout; 1 egg white; 30 ml/1 fl oz dry white wine; 100 ml/3½ fl oz whipping cream; salt and freshly ground white pepper; salt and freshly ground white pepper; 175 g/6 oz French beans; 1 red onion; 60 ml/2 fl oz white wine vinegar; 3 fl oz olive oil; 1 tbsp sherry vinegar; 1 tbsp walnut oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This may not be the easiest of starters in the world but it is very effective. Once made it will keep for a few days, but remove it from the fridge for an hour before serving as the cold stifles flavour.

Ingredients

3 × 450 g/1 lb of rainbow trout
½ tsp salt

Europe
United Kingdom
Fish course
Starter
Gluten-free
Pescatarian

Method

Fillet and skin the trout. Using a small pair of pliers or tweezers remove the line of pin bones that runs down the middle of each fillet. Reserve four fillets and cut the remainder into small pieces. Process these along with the salt in a food processor until smooth. Add the egg white and process again until well mixed in then rub the mousse through a fine sieve into a bowl set on crushed ice.