Trout flans with chive and lemon sauce

Name: Trout flans with chive and lemon sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4
Ingredients: 300 g (10 oz) skinned, trimmed and boned trout; ¼ teaspoon salt; fresh flat-leaf parsley leaves, to garnish; 150 ml (5 fl oz) thick (double) cream; 200 ml (6½ fl oz) milk; pinch of cayenne pepper; 1 egg; 150 g (5 oz) unsalted butter, chilled and cut into small cubes; 1 tablespoon very finely chopped fresh chives; 1 French shallot, finely chopped; juice of 1 lemon

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

Winter

By Le Cordon Bleu

Published 1998

About

These delicately flavoured and fine textured flans, served with a smooth lemon butter sauce, make an elegant first course to impress your friends and dinner guests.

Ingredients

Trout flans

fresh flat-leaf parsley leaves, to garnish
300 g (10 oz) skinned, trimmed and boned trout

Starter
Fish course
Dinner
Pescatarian
Gluten-free
Winter

Method

Preheat the oven to warm 160°C (315°F/Gas 2-3). Prepare four 8 x 4 cm (3 x 1½ inch) ramekin moulds by cutting four rounds of baking paper to the same diameter. Grease the ramekins, then line them with the rounds of baking paper and brush the lining with softened