Sea Trout Mould
(Sformato di Trota Salmonata)
Ingredients:
Butter, for greasing
2 and 1/4 lb (1 kg) sea trout, filleted and skinned
2 egg yolks
1 tablespoon potato flour
8 fl oz (250 ml) double cream
2 tablespoons chopped fresh flat-leaf parsley
Salt and pepper
1 tomato, peeled and diced, to garnish
For the Stock:
A few white fish heads, gills removed
1 onion
1 carrot
1 leek
Salt
For the Vegetables:
l oz (25 grams) butter
2 carrots, cut into thin strips
2 celery sticks, cut into thin strips
2 leeks, cut into thin strips
2 courgettes, cut into thin strips
For the Sauce:
1 tablespoon potato flour
Pinch of saffron threads
3 and 1/2 fl oz (100 ml) dry white wine
1 oz (25 grams) butter
Directions:
Preheat the oven to 180°C (350°F) Gas Mark 4.
Grease six dariole moulds or ramekins with butter.
Prepare the Stock:
Put the fish heads, onion, carrot, leek and a pinch of salt in a saucepan, pour in 1 and 3/4 pints (1 liter) water, bring to the boil and simmer for 5 minutes.
Strain into a clean pan, set over a high heat and cook until reduced by half.
Remove from the heat and leave to cool.
Coarsely chop the fish fillets, place in a food processor, season with salt and pepper and process to a puree.
Add the egg yolks, potato flour and all but 1 tablespoon of the cream.
Pour the mixture into the prepared moulds, place in a roasting tin and add boiling water to come about halfway up the sides.
Bake for about 25 minutes.
Leave to stand for 5 minutes before turning out.
Prepare the Vegetables:
Melt the butter in a saucepan, add the carrots, celery, leeks and courgettes and cook over a low heat, stirring occasionally, for 5 minutes.
Remove from the heat and keep warm.
For the sauce, stir the potato flour into the cooled fish stock.
Bring to the boil over a low heat, stirring constantly.
Add the saffron and reserved cream, bring back to the boil and season with salt and pepper to taste.
Add the wine and simmer gently for a few minutes.
Remove from the heat, stir in the butter and spoon a thin layer of the sauce on to a warm serving dish.
Arrange a layer of vegetables on the dish and turn out the sea trout moulds on top.
Sprinkle with the parsley and garnish with the tomato.
Serve immediately with the remaining sauce handed separately. Serves 6.