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Gateau Of Sea Trout Recipe
|Sea trout||1 Large, cleaned head removed|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Sour cream||3⁄4 Cup (12 tbs) (Crème Fraiche)|
|Concentrated tomato juice||3 Tablespoon|
|Unshelled shrimp||4 (Prawns)|
Serving size: Complete recipe
Calories 1900 Calories from Fat 1169
% Daily Value*
Total Fat 132 g202.6%
Saturated Fat 62.1 g310.4%
Trans Fat 0 g
Cholesterol 1258.9 mg
Sodium 1365 mg56.9%
Total Carbohydrates 19 g6.4%
Dietary Fiber 0.42 g1.7%
Sugars 17.3 g
Protein 141 g282.5%
Vitamin A 75.2% Vitamin C 10.1%
Calcium 72.7% Iron 68.6%
*Based on a 2000 Calorie diet
Cover and microwave on HIGH for for 5 minutes.
Remove lid and leave to cool.
Put the butter in a bowl and soften in the microwave oven for 30 seconds on HIGH.
When the fish is cooked, remove the bones and skin and puree the flesh in a food processor.
Break 1 egg and separate the white from the yolk.
Add the melted butter, milk, egg yolk and 2 whole eggs to the fish puree, puree once more.
Add salt and pepper to taste.
Pour the mixture into a bowl.
Add a pinch of salt to the remaining egg white and whisk to form soft peaks.
Fold gently into the fish mixture.
Pour the mixture into a souffle dish, 7 inches (18 cm) in diameter.
Put the souffle dish into the microwave oven and microwave on HIGH for 10 minutes.
Leave to stand for 5 minutes.
To prepare the sauce, mix together the sour cream (creme fraiche), cognac and tomato juice in a bowl.
Heat in the micro wave oven on HIGH for 2 minutes.
Taste and adjust seasoning.
Rinse the tarragon and pat dry on kitchen paper.
Remove the leaves, chop and add to the sauce.
Turn out the gateau on to a serving dish.
Garnish with the shrimp (prawns).
Pour the sauce into a sauceboat and serve alongside.
This dish can also be prepared with cooked sea trout.
Allow for 1 1/4 lb (500 g) of fish including the bones and skin.