A combination of wine and herbs complements the subtle flavour of the trout to create an elegantly marbled summer dish. Pink peppercorns and smoked trout give it extra colour and zest.
ingredients
serves 4
1 pint fish stock
1/2 cup dry white wine
3 tablespoons white wine vinegar
1 large shallot, peeled and finely chopped
1/2 level teaspoon coarsely ground pink peppercorns
3 tablespoons cold water
1 level tablespoon powdered gelatine
2 rainbow trout, each about 8 ounce, gutted and cleaned
1 smoked trout, about 9 ounce, skin and all bones removed
2 level tablespoons each chopped fresh parsley, tarragon and chervil
Flat-leaf parsley sprigs to garnish
method
1. Pour the stock, wine and vinegar into a large stainless steel or enamel saucepan with the shallot and peppercorns, and bring to the boil. Boil rapidly for 10 - 15 minutes until the liquid is reduced to 1 cup. Take off the heat.
2. Pour the water into a small saucepan and sprinkle on the gelatine. Leave for 5 minutes to swell, then heat very gently to dissolve. Pour a little of the fish-stock mixture onto the gelatine and mix well, then stir this liquid into the bulk of the stock. Leave to cool.
3. Line the grill pan with foil, lay the fresh trout on the rack and cook them under a high heat for about 4 minutes on each side, until the flesh turns opaque and flakes easily when tested with a fork. Leave to cool, then remove the skin and all bones.
4. Flake the fresh trout and the smoked trout into a bowl and gently fold in the parsley, tarragon and chervil. Stir in the cooled stock and pour the mixture into a nonstick loaf tin 7 1/2 x 3 1/2 inch. Cover and chill for at least 4 hours until well set.
5. Dip the loaf tin into hot water for 10 seconds, or wrap it in a hot cloth, to loosen the jellied trout from the sides. Turn it out onto a serving dish, cut it into eight slices and garnish it with the parsley sprigs.
Serve new potatoes and asparagus with the trout, or have it with marinated carrots and thinly sliced whole wheat bread.
