Warm Mousse of Trout with Lettuce and Scallion Sauce

Name: Warm Mousse of Trout with Lettuce and Scallion Sauce (Mousses de Truite Chaudes à la Crème de Laitues et de Cébettes)
Yield: 6 servings
Cuisine: French
Ingredients: 1 head of Boston lettuce, well cleaned; 1 small onion, finely chopped; 2 egg whites; 1½ teaspoons salt; ⅓ cup light cream; 1 egg yolk; 35 turns of the peppermill; ½ cup butter at room temperature; 2 cups deeply chilled heavy cream; ¼ teaspoon freshly grated nutmeg; 1 cup fish fumet; Green tips of scallions, cut diagonally to obtain ¼ cup slivers; 8 currant bunches, preferably with a tiny leaf attached; 1 small leek, finely chopped, white part only; 2 tablespoons butter; 10 tablespoons butter; 2 bunches of scallions, chopped; Heavy and sour creams as needed, approximately ½ cup each; Salt; 6 shallots, finely chopped; 1 cup dry white wine; Small bouquet garni; 1 pound clean trout meat, no skin, no bones; Pepper from the mill

Mousses de Truite Chaudes à la Crème de Laitues et de Cébettes

Preparation info

6
servings

Difficulty
Medium

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This was made with a 35-inch trout straight from the Annecy lake, and with vegetables from a nearby farm. Use as bright green a lettuce as you can find and do not overblanch either the lettuce or the scallions to preserve their fresh coloring.

Ingredients

For the Mousse

1 pound clean trout meat, no skin, no bones
2 egg whites
1 egg yolk

Europe
France
Annecy
Fish course
Pescatarian
Savoie
August
Gluten-free
Mediterranean

Method

To prepare the mousse, process the fish meat, egg whites, and egg yolk in a food processor with the light cream until perfectly pureed. Strain if you care to. Put the puree into a stainless steel bowl embedded in a larger bowl containing crushed ice. Refrigerate at least 2 hours. This operation can be done 24 hours ahead of time.

Put the salt, pepper, nutmeg, and butter in the food proc