Trout Stuffed With Fish Mousse

Servings: 4 servings


Ingredients


Directions

Prepare the sauce: Stir the chicken stock, rice wine, oyster-flavored sauce, brown bean sauce and sesame oil together in a small bowl. For the Filling: Pour enough warm water over the mushroom in a small bowl to cover it completely. Soak until softened, about 20 minutes. Drain. Discard the stem and mince the cap. Make the filling: Stir the minced black mushroom, fish mousse, cilantro and green onion together in a small bowl until blended. For the Dish: Pat the inside of the fish dry with paper towels. Dust the inside of the trout with cornstarch to coat it lightly. Spread the filling in an even layer over the inside, then top the filling with an even layer of overlapping shrimp and salmon strips. Make sure the filling is enclosed, then wrap the fish in plastic wrap. Refrigerate for 30 minutes or up to 1 hour. Preheat the oven to 350 degrees. Remove the plastic wrap and dust the fish with cornstarch to coat it lightly. Shake off the excess. Heat a flame-proof baking pan or ovenproof non-stick skillet over high heat until hot. Add the oil and swirl to coat the bottom. Lay the fish into the pan and pan-fry, turning once, until golden brown, 4 to 4 1/2 minutes per side. Transfer the pan to the oven and bake until the filling is cooked through, about 20 minutes. Transfer the fish to a serving platter with a large heavy-duty spatula. Drain any excess oil from the pan and return the pan to the stove over medium-high heat. Add the onion and stir until wilted, about 2 minutes. Pour in the sauce and cook, scraping any browned bits on the bottom of the pan, until the sauce is hot, 30 seconds to 1 minute. Slice the fish into 1 1/2-inch pieces, spoon the sauce over the fish and serve. This recipe yields 4 servings.