Asparagus Stuffed Trout Fillets With Mousseline Sauce Food

ASPARAGUS MOUSSELINE

Steps:

• For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a ribbonlike texture, about 10 minutes. Remove from the heat and whisk in the butter to emulsify. Season with salt and pepper. Set aside.
• For the leeks: Thinly slice the leeks into matchsticks. Add the butter to a large skillet over medium heat, and cook until brown, 5 to 6 minutes. Add the leeks and saute until translucent and soft, 2 to 3 minutes. Season with salt and pepper. Set aside.
• For the asparagus: Bring a medium saucepan filled with cold water to a simmer, then add the salt. Cut the tough ends from the bottoms of the asparagus and peel the stalks. Blanch the asparagus in the simmering water for 3 to 4 minutes. Meanwhile, add ice to a medium mixing bowl filled with cold water. Add the blanched asparagus to the ice water to stop the cooking. Once the asparagus have chilled, remove from the ice water and pat dry.
• Arrange the leeks on a serving platter. Lay the asparagus on top. Glaze the asparagus with the mousseline sauce. Serve with the remaining sauce on the side.

OVEN ROASTED TROUT WITH LEMON DILL STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
• Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.

ASPARAGUS WITH ORANGE MUSTARD SAUCE AND SAUCE MOUSSELINE

Steps:

• In a large pot, bring salted water to a boil. Cook asparagus until al dente (about 5 minutes, for regular asparagus and 3 minutes for pencil asparagus, from the time the water returns to a boil).
• Remove asparagus from the pot and refresh in ice water to stop the cooking process. Chill until needed.
• Serve with both cold Orange Mustard Sauce and hot Sauce Mousseline.
• In a medium saucepan, over medium heat, reduce the orange juice until only 1/2 cup remains. Transfer to a bowl and let cool, over a bowl of ice. Stir in mustard, salt, and pepper.
• Add whipped cream and stir until well blended. Keep refrigerated until ready to use.
• Yield: 1 1/2 cups
• In a heat resistant mixing bowl, combine the egg yolks, water, lemon juice, pepper, and salt. Whip over hot, not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the mixture begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Correct seasoning, to taste. Fold in the whipped cream and keep warm until needed.
• Yield: 1 1/2 cups
• Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981

TROUT AMANDINE, STEAMED ASPARAGUS AND NEW POTATOES

Steps:

• Turn oven on a low setting (like 170 - 200 degrees F) and rest an oven-proof platter on the oven rack.
• VEGGIES:.
• Get a deep pot of salted water to the boiling point and add the potatoes. Cook for about 12 minutes, or until fork tender .
• Trim the tough ends off of the asparagus and put in a colander and rest the colander on top of the potato pot and cover. Do this the last 5 or 6 minutes that the potatoes are cooking, and the asparagus will steam at the same time.
• The potatoes will be just about done when the last of your trout is going into the skillet (see below). When the potatoes are tender, take a minute to drain them and return them to the warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl.
• TROUT:.
• Heat a large skillet over medium heat. Combine egg and milk in a pie tin and beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat the trout fillets in egg and milk mixture, then in seasoned flour. Put fillets on a plate until all of them are dredged and ready to be cooked.
• To the skillet add 1/2 T olive oil and 1 1/2 T butter. When butter foams, add trout and gently saute 4 fillets for 2 to 3 minutes on each side, until golden. Transfer trout to the warm platter in the oven. Return the pan to the stove and add remaining oil and 1 1/2 T butter and saute rest of the trout. When all of the trout is cooked and added to the serving platter, add last T of butter to the pan. When the butter melts, add almonds and brown them until lightly golden, 1 to 2 minutes.
• Remove trout from oven and pour almonds over the platter. Garnsih with chopped parsley, lemon wedges and steamed asparagus spears. Serve the potatoes alongside.

ASPARAGUS STUFFED TROUT FILLETS WITH MOUSSELINE SAUCE

Steps:

• Wrap each fillet around 6 asparagus spears. Fasten with food picks. Stand fillets upright, side by side, on a buttered shallow baking pan. You may have to trim the asparagus to have the fillets stand upright. Sprinkle with salt and pepper. Mix melted butter, lemon juice, and fines herbes. With a pastry brush, spread mixture over the trout and asparagus. Bake in a preheated 350 degree oven for 30 minutes, or until trout are cooked. Spoon pan juices over trout from time to time during baking. While trout are baking, prepare Mousseline sauce. Sauce: In a saucepan, melt the butter, stir in the flour, and cook over low heat until well blended. Stir in sherry and light cream. Stir over medium heat until sauce bubbles and thickens. Remove from heat. Fold in whipped cream and season with sat and pepper. Keep warm. When trout are ready, place on a warmed serving platter lined with hot cooked saffron rice. Spoon sauce over trout and serve at once with garnish.

ASPARAGUS WITH MOUSSELINE SAUCE

Steps:

• Snap the ends off the asparagus. Then, using a vegetable peeler, peel about 2 inches off the thickest part of the stems.
• Bring a big pot of water, with the salt and the sugar, to a boil. Drop in the asparagus, and cook for about 15 minutes, depending on the thickness. Pierce with a fork to see if they are tender; white asparagus should be cooked softer than green asparagus. Drain, and set aside.
• Meanwhile, to make the mousseline, separate the egg, and put the yolk in the bowl of a food processor fitted with a steel blade. Add the mustard, red-wine vinegar, and salt and freshly ground pepper to taste. Pulse to combine. With the motor running, gradually drizzle in the oil until it emulsifies and you have a thick, creamy mayonnaise.
• Beat the egg white to stiff peaks. Mix half of the beaten egg white into the mayonnaise, then gently fold in the other half to make a very fluffy mousseline. Serve the hot asparagus with the mousseline on the side.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

FETTUCCINE, SMOKED TROUT AND ASPARAGUS

Steps:

• Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in one-inch lengths.
• Place the asparagus in a steamer or a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green. Refresh the asparagus under cold running water. Dry them well.
• Bring a large pot of water to a boil.
• Meanwhile, melt the butter in a large skillet. Add the shallots and saute over low heat until soft but not brown, about three minutes. Stir in the cream and simmer about five minutes, until the mixture starts to thicken. Add the trout and the asparagus. Remove from heat and season to taste with salt and pepper. Stir in the lemon juice.
• When the water is boiling, add the fettuccine and boil about three minutes. Drain well and transfer to a warm serving dish. Reheat the contents of the skillet and pour over the fettuccine. Toss well. Scatter the dill on top and serve.

STUFFED FISH ROLLS WITH ASPARAGUS HOLLANDAISE SAUCE

Steps:

• Cook bacon in frying pan until crisp, drain on absorbent paper. Combine asparagus, bacon and grated cheese in a bowl.
• Press spoonfuls of mixture onto the fish and roll up, secure with toothpicks.
• Place fish on oiled ovenproof dish in a single layer and brush with melted butter. Bake fish at 180c for 20mins or until cooked through.
• For the Sauce.
• Boil or microwave asparagus until tender.
• Place egg yolks, wine, lemon juice and cayenne in a blender, blend until smooth about 10 seconds.
• Slowly pour in hot butter, blend until thickened.
• Add hot asparagus and blend until smooth, serve immediately.
• Hollandaise should be served warm not hot.
• To serve place two fish rolls per plate top with sauce.