Cuisine: American

Category: fish

Servings: 6


6 (10-oz.) trout
salt, to taste
5 oz. heavy cream
1 tsp. chervil, finely chopped
1 tsp. tarragon, finely chopped
cayenne pepper, to taste
1 oz. brioche crumbs


Skin and fillet trout; reserve trimmings. Refrigerate fillets until chilled. Place trimmings in chilled blender or food processor; season with salt. Process for 30 seconds or until smooth. Add small amount of cream; process until mixed. Strain through fine sieve into stainless-steel bowl set in ice. Slowly incorporate remaining cream; whip to stiff peaks. Season with cayenne pepper. Spread thin layer of mousse over chilled fillets. Seal in plastic wrap; steam for 5 to 6 minutes. Remove plastic wrap; sprinkle with brioche crumbs. Grill until golden.

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