Name: Galantine of Sea Trout
Yield: Serve six people
Cuisine: Australian
Ingredients: 1 bunch asparagus, (optional), blanched and cut into 2-cm lengths; 750 ml cream; 75 ml chardonnay; 2 egg whites; salt; 50 g butter; ground black pepper; 4 shallots, chopped; 3 sprigs thyme; ½ bunch chives, cut into tiny rounds with scissors; 2 tbl chopped parsley; 1 whole Atlantic salmon or sea trout, weighing 1 kg; 200 g mushrooms, chopped; 1 litre court-bouillon, or enough to cover

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Ingredients

1 whole Atlantic salmon or sea trout, weighing 1 kg
2 tbl chopped parsley

Method

Bone the fish so that the back of the salmon or trout is left intact and the head is left on. Spread the fish flat so that the skin is on the downward side. With a very sharp knife remove the two large fillets leaving the skin intact and attached to the head. Cut each fillet in half lengthwise along the line where the upper and lower fillets meet. Remove the small bones along that line with a p

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Galantine of Sea Trout

Ingredients

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