Warm Sea Trout Mousse with a Purée of Pickering Watercress, Shallow-Fried Smoked Eel and Horseradish ‘Croquettes’, and Mustard Cress

Name: Warm Sea Trout Mousse with a Purée of Pickering Watercress, Shallow-Fried Smoked Eel and Horseradish ‘Croquettes’, and Mustard Cress
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: Starter - Serves four
Ingredients: white pepper and salt; a few aromats, such as star anise, etc; 1 egg and a little milk; a little butter; 50 g smoked eel fillet; 200 g sea trout fillets, skinned and boned; 2 egg whites; 50 g flour; zest of 1 lime; a splash of cream, approx 10 ml; 50 g unsalted butter; 2 bunches of watercress; 1 small pinch of mustard cress; 100 g fresh breadcrumbs; a few peashoots; 75 ml cream; rapeseed oil for frying; 1 tsp horseradish, finely grated; 200 g mashed potato

Preparation info

Starter - Serves
four

Difficulty
Complex
Ready in
2 hr 30

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

A BIT OF A CHEF’S DISH, THIS ONE. THE ‘QUENELLES’, AS WE CHEFS LIKE TO CALL THEM, ARE SPOON-MOULDED, OVAL-SHAPED PORTIONS OF TROUT MOUSSE POACHED IN STOCK, SERVED WITH A VIBRANT, PEPPERY PURÉE OF PICKERING WATERCRESS, AND A LITTLE ‘STONEHENGE’ SET OF SMOKED EEL CROQUETTES SITTING ON THEIR TAILS, SPRINKLED WITH MINI FRILLS OF MUSTARD CRESS.

Ingredients

Starter

Warm Sea Trout Mousse with a Purée of Pickering Watercress, Shallow-Fried Smoked Eel and Horseradish ‘Croquettes’, and Mustard Cress

Ingredients

Method

Photos