400 g (14 oz) skinless and boneless enter-cut trout fillet salt freshly ground white pepper leaves from 8 spinach plants, dipped for 30 seconds in boiling water 300 g (10 oz.) haddock mousse forcemeat (see below) Mousse forcemeat: 200 g (7 oz.) skinless and boneless haddock fillet 1/4 med. onion salt pepper nutmeg 1 egg white 1 1/2 dl (2/3 cup) light cream Butter sauce: 4 shallots, minced freshly ground white pepper 1 Tbs. butter 2 dl (3/4 cup) dry white wine 3 dl (1 1/4 cups) whipping cream 3 dl (1 1/4 cups) concentrated fish stock 600 g (1 1/3 pounds, 2 2/3 cups)unsalted butter, room temperature lemon juice
Instructions
1) Place the fish between two sheets of plastic wrap and pound lightly to even the thickness.
2) Remove the top sheet. Season with salt and pepper, then cover with blanched spinach leaves.
3) Make the fish forcemeat. Cut the fish into strips and place in a food processor along with the onion, salt, pepper, nutmeg and egg white. With the motor running, gradually add the cream and beat until light and fluffy.
4) Spoon a layer of fish forcemeat onto the spinach. Roll up the fish with the help of the plastic wrap. Be sure to keep the plastic wrap on the outside of the fish.
Tie the ends well.
5) Steam in a three-part steamer on top of the stove, about 15 min.
6) Let the fish rest about 5 min. before cutting into slices.
7) Butter sauce:
Saute shallots and pepper in margarine.
8) Add wine and reduce until the onion is almost dry.
9) Add cream and fish stock and reduce until the mixture begins to thicken.
10) Remove from the heat and beat in the butter in pats.
11) Season with salt and lemon juice. Do not allow the sauce to boil after the butter is added.
12) Serve with a green salad and boiled potatoes.
Enjoy!
