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Trout Nansen

American.Kitchen's picture
  Trout 4 Large
  Seasoning 1 Teaspoon (Leveled) (A Little)
  White wine/Half wine and half water 1 1⁄4 Cup (20 tbs)
  Fish stock 1⁄2 Cup (8 tbs)
  Bouquet garni 1
  Unflavored gelatin 1⁄2 Ounce (1/2 Package)
  Thick mayonnaise 4 Tablespoon
  Chopped parsley 1 Teaspoon (Leveled) (A Little)
  Chopped capers 3 Teaspoon
  Chopped gherkins 1 Tablespoon

Slit the trout along the stomach and carefully remove the backbones (or ask the fishmarket to do this).
If using frozen trout allow to defrost, then bone.
Try to leave the heads on the fish as shown in the picture.
Wash and dry the fish well, season very lightly.
Put into a large pan with the wine or wine and water and fish stock.
Add the bouquet garni, but no more seasoning.
Simmer very gently until tender, i.e.about 8-10 minutes.
Lift the fish out of the liquid and drain well.
Strain the liquid most carefully, measure and if necessary add a little more wine or water to give just over 1 cup.
Soften the gelatin in a little of the liquid, heat the rest, then add the softened gelatin and stir until dissolved.
Put on one side and leave until cool and beginning to stiffen.
Meanwhile, blend the mayonnaise, parsley, capers and gherkins and spread a little inside each fish.
Put the fish on a serving dish with the sliced lemons and the shrimp.
Peel the tomatoes, slice and cut one or two slices into small pieces, put these on the lemon slices.
Arrange the rest of the sliced tomatoes and asparagus on the dish, as shown in the picture.
Spoon the cold and slightly stiffened gelatin over the fish, garnish and leave until set.
Top with parsley.

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