Name: Trout en Croute with Shrimp Mousse
Yield: Serves four
Cuisine: Creole
Ingredients: ½ tsp. salt; 5 eggs; Four 13 x 11-inch sheets puff pastry; ¼ tsp. dry mustard; 2 cloves garlic; ½ cup heavy whipping cream; ½ lb. medium shrimp (20–25 count), peeled and deveined; 4 slices lemon; ½ tsp. ground white pepper; Four 6–8-oz. speckled trout fillets (drum, redfish, sheepshead, rainbow trout, or salmon also work well for this dish); ½ cup dry white wine; Stems of 1 bunch of flat-leaf parsley; ½ tsp. black peppercorns

Tom Fitzmorris

Trout en Croute with Shrimp Mousse

Preparation info

Serves
four

Difficulty
Medium

Appears in

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

About

This dish looks and sounds much more difficult than it really is, but it is very impressive when served. The puff pastry can be found (probably frozen) at better food stores.

Ingredients

Four 13 x 11-inch sheets puff pastry
5 eggs
½ tsp

Americas
United States
Fish course
Pescatarian
Louisiana
New Orleans

Method

Preheat the oven to 400 degrees F. Unfold each sheet of puff pastry onto a lightly floured surface and trim to an approximately 10 x 10-inch square. Transfer the 4 past

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method