- 4
Ingredients
- 4 rainbow trout, about 1 lb. each, cleaned but head left on
- 1 quart water
- 1 pint California chablis
- 2 tablespoons salt
- 1 carrot, scraped and sliced
- 1 onion, peeled and sliced
- 2 tablespoons parsley, chopped
- 1/2 bay leaf
- 1/2 teaspoon rosemary
- 8 peppercorns
- 1 1/2 tablespoons plain gelatin
- 1/2 cup cold water
- few fresh tarragon leaves or a few sprigs chervil or dill
- 2 hard-cooked eggs, finely chopped
- 2 tablspoons thinly sliced truffles
Preparation
Step 1
Combine water, wine, salt, carrot, onion, parsley, bay leaf, rosemary and peppercorns in a 2½-quart kettle. Bring to a boil; then lower the heat and lay the trout carefully in this court bouillon. Cook gently about 20 minutes or until fish are tender and the flesh flakes easily with a fork. Lift trout out with two wide spoons, and drain them.
Strain court bouillon; then reheat and boil rapidly to reduce by about one-half. Soften the gelatin in the ½ cup cold water for 5 minutes; then stir it into the hot bouillon to dissolve. Let the mixture stand until the consistency of an egg white. Place the drained trout on a serving dish. Decorate with fresh tarragon, chervil or dill, mounds of chopped egg and sliced truffles. Pour semi-jelled aspic thickly over and around the trout. Chill until set and firm. Serve very cold.