Gateau Of Sea Trout Recipe
The first law of dieting seems to be: if it tastes good, it's bad for you. But this High Protein recipe of Gateau Of Sea Trout is surely an exception to the law. If there is one Mediterranean dish that is unanimously regarded as the best in flavor, it is this Gateau Of Sea Trout. A great Appetizer recipe is one like this. This dish is a superior High Protein dish. Once you try preparing this Gateau Of Sea Trout, I am sure you will be making it again!.
Ingredients
1 large sea trout, cleaned, head removed
1/4 cup butter
3 large eggs
3/4 cup milk
Salt
Pepper
3/4 cup sour cream (creme frakhe)
2 tbsp cognac
3 tbsp concentrated tomato juice
1 sprig tarragon
4 unshelled shrimp (prawns)
Directions
Cut the fish into pieces and arrange on a round dish.
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.
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.
