Friday, April 20, 2007
Sounds so much more elegant than ... Trout Mousse, or Trout Dip. Doesn't it? The French just have a way with words. I just love the way they make the most monotone conversations, texts or articles so lively with the mere sing-song harmony of their language.
I remember when I was back at school doing my A' levels I had chosen both French and English literature as my subjects. While I thoroughly enjoyed reading Shakespeare, Keats and co. in my English Lit. classes, it was actually Maupassant's wonderful short stories like, Mademoiselle Fifi, that had me captivated.
After all these years I have terribly neglected my French and really am annoyed with myself for letting go of this wonderful language. I still try to keep up a little with my French reading though. I might not be reading Maupassant in French today but I am certainly reading my, one or the other favorite French food blogs!
Keeping it French on WFLH I thought I would dedicate this one to the sweetest French girl I have had the pleasure of meeting in Blog-o-World! She also happens to be hosting this month's HHDD #11 where she appropriately chose Mousse as the theme.
I had already made Chocolate Mousse even a Chocolate Mousse Tart and just wanted to try something different. Not sweet but savory. I had a rough idea of what I wanted to try my hand at and the original recipe was a Salmon Mousse I found in a German cooking magazine. However, I played around with it so much that this is what became of it.
The salmon turned into a trout!
I present to you my result - Mousse de Truite!
Come celebrate Spring with me. This month Spring Is In The Air.
Deadline: May 09, 2007!
400g smoked trout filet - without skin and fish bones
200g plain cream cheese
1 lemon - zested and juice reserved
bunch of parsley
2 trays/bunches cress (in Germany they are sold in little trays)
salt and pepper
2 tablespoons olive oil
Put the fish, cress, lemon zest, 2/3 of the lemon juice, olive oil and the cream cheese in a blender (or you can use a pureeing machine) and puree the ingredients for a minute. The mixture should be nice and creamy - mousse-like!
Add salt and pepper to taste. Fill into small bowls or one large bowl and serve with warmed crispy brown bread.
If you are preparing this mousse for a party or cocktail this recipe allows you to prepare in advance. Placed in a the refrigerator this will keep fresh for two days. It's just very important to keep it covered and cool.
You can use any smoked fish for this mousse, e.g. salmon or mackerel.
You can also replace the herbs I used with dill or tarragon for example, giving a completely new flavor each time.
Trout in general is a healthier type of fish to eat. It is leaner than most other fish and provides a good source of omega-3 fatty acids. It is also an excellent source of Niacin and Vitabin B12.
So, I was happy to be serving a "lighter" version of this mouse. It takes approx. 20 minutes to whip up and tastes just heavenly with slightly toasted dark German bread. Tom, who enjoys fish extremely, had never been served trout in the form of a mousse. He found having fish this way, without the usual potatoes and veggies on the side, just spectacular. Soeren is a fan of anything he can dip or spread and this was just perfect to get him to eat healthy fish.
The herbs add an extra flavor to the dish and the vibrancy of the lemon reminded me once again of the vitality everything French has.
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