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Idaho Trout

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      Title: IDAHO TROUT
 Categories: Seafood
      Yield: 6 Servings
 
      6    10-oz. trouts
           Salt; to taste
      5 oz Heavy cream
      1 ts Chervil; finely chopped
      1 ts Tarragon; finely chopped
           Cayenne pepper; to taste
      1 oz Brioche crumbs
 
  Recipe by: "Jessica A. Walton"  Skin and fillet
  trout; reserve trimmings.  Refrigerate fillets until chilled. Place
  trimmings in chilled blender or food processor; season with salt.
  Process for 30 seconds or until smooth.  Add small amount of cream;
  process until mixed.  Strain through fine sieve into stainless-steel
  bowl set in ice. Slowly incorporat remaining cream; whip to stiff
  peaks. Season with cayenne pepper.  Spread thin layer of mousse over
  chilled fillets. Seal in plastic wrap; steam for 5 to 6 minutes.
  Remove plastic wrap; sprinkle with brioche crumbs.  Grill until
  golden.
  
  Serves 6.
 
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