Angela's Italian Recipe for Trout Mould


Ingredients:

For the Fish:
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
Butter, for greasing 2 tablespoons fresh flat-leaf parsley, chopped
1 tomato, peeled and diced, for garnishing
Salt and pepper

For the Stock:
A few white fish heads, gills removed
1 onion
1 carrot
1 leek
Salt

For the Vegetables:
1 oz (25 grams) butter
2 carrots, cut into thin strips
2 celery sticks, cut into thin strips
2 leeks, cut into thin strips
2 zucchini, 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 with butter.

Prepare the Stock:
Place 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 a boil and simmer for 5 minutes.

Strain into a clean pan, set over a high heat and cook until it reduces 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 it 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 until it rises 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 zucchini 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 a boil over a low heat, stirring constantly.

Add the saffron and reserved cream, bring back to a 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 trout moulds on top.

Sprinkle with the parsley and garnish with the tomato.

Serve immediately with the remaining sauce. Serves 6-7.