River Trout with Tomato Mousse

Ingredients

• 3 or 4 small trout
• 1 glass white wine
• 1 shallot
• Seasoning
• Aspic jelly
• h pt. puree of tomatoes
• 3 table-sps. liquid aspic
• 3 table-sps. cream
• 2 sheets gelatine
• Seasoning

Method

1. 1

   Wipe and prepare the trout, cook in a greased dish with shallot and seasoning.

2. 2

   Prepare tomato mousse by pureeing tomatoes, adding aspic jelly and gelatine, and folding in whipped cream.

3. 3

   Serve trout on tomato mousse, decorated with tarragon and aspic jelly.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 199. The excerpt below is the record exactly as published.

River Trout with Tomato Mousse (Truites de Riviere au Mousse de Tomates) 3 or 4 small trout. 1 glass white wine. 1 shallot. Seasoning. Aspic jelly. Wipe the trout carefully, draw them through the gills and cut off the fins. Place them in a greased baking dish, with the shallot finely chopped, and a seasoning of pepper and salt. Pour a glass of white wine round, cover the fish with greased paper, and cook in a moderate oven from 15 to 20 minutes. When ready, lift the fish carefully on to a folded cloth, remove the skin from one side and let them cool. Tomato Mousse. — Make the puree with fresh or tinned tomatoes by rubbing them through a hair sieve. If fresh ones are used they must first be cooked for a short time with a little butter and seasoning. The puree ought to be fairly thick and of a good colour. Warm it slightly, add to it the aspic jelly and the gelatine dissolved in a little water. Season to taste, stir in the cream slightly whipped at the last, and stir occasionally until almost set. To Serve. — Arrange the tomato mousse on the dish on which the fish is to be served. Make a flat bed and smooth it over with a wet knife. Lay the fish on the top, and decorate them with leaves of tarragon, fancy-shaped pieces of white of egg, and the red part of tomato, or any other decoration pre- ferred. Brush over with aspic jelly, using it in a setting condition, and decorate round the dish with thin slices of lemon. Time to cook, 15 to 20 minutes. Sufficient for 3 or 4 persons. Tomato Mousse, h pt. puree of tomatoes. 3 table-sps. liquid aspic 3 table-sps. cream. 2 sheets gelatine

Cook this with the app: pantry check, scaling, and the assistant.