Trout log and lobster tails, crunchy vegetables

Ingredients

Serves 8

Preparation time : 20 min
+ 12 hours resting time
Cooking time : 1 hour 30 mins

Trout mousseline
  • 300g skinless fresh trout
  • 250g smoked trout
  • 3 egg whites 
  • 300g heavy cream 
  • ½ bunch of dill
  • Ground salt and pepper

Preparation of the lobster tails (this insert can be replaced by a monkfish or scallop mousseline for example)
  • 2 lobster tails (fresh or frozen)
  • Court bouillon (water, bouquet garni, herbs, onion, salt and pepper )

Preparing the vegetables
  • 300g parsnips
  • 15cl liquid cream
  • 1 gelatine sheet
  • ¼ broccoli
  • Ground salt and pepper

Plating
  • 150g smoked trout
  • A handful of round radishes
  • 1 caviar lemon
  • 1 lemon
  • A few sprigs of dill 
  • Mayonnaise or béarnaise sauce, to serve

Instructions

Cooking lobster tails
Cook the lobster tails in court-bouillon then set aside. Once cooled, remove the shell using a pair of scissors.


Preparation of the vegetable base
Peel the parsnips, cut them into pieces and steam them until tender.
Place the gelatine sheet in a bowl of cold water. Bring the cream to the boil, then off the heat, add it before it is well wrung out, then whisk the mixture to dissolve it. Add the cream to the cooked parsnips and blend to a purée. Add salt and pepper.
Preparation of the trout mousseline
Remove the bones from the fish.
Place the raw and smoked fish in a blender and blend.  Add the egg whites and mix gently. Then add the crème fraîche and blend until smooth. Season with pepper and a little salt.
Add the dill and mix quickly. Set aside in a cool place until assembly.

Method
Butter the log tray. Place half of the fish stuffing inside.
Add the lobster tails cut in half lengthwise in the middle.
Cover with the filling, smoothing it with a spatula, and place the parsnip purée on top.
Cut the broccoli florets into thin strips and place them on top of the purée, pressing lightly.
Cover the log with aluminium foil. Bake in the lower part of the oven, preheated to 160°, for 45 minutes. Refrigerate overnight.
Just before serving, turn out the log, place the smoked trout on top, add mandolin-cut radishes, lemon caviar pearls and a few sprigs of dill. Zest the lemon on top and serve with mayonnaise or béarnaise sauce.

The result

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