serves
2-4
prep
20 minutes
cook
20 minutes
difficulty
Mid
serves
2-4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 200 g scallops
- 2 eggs, beaten, plus 1 extra, lightly whisked, for egg wash
- 50 g thickened cream
- 50 g butter, softened
- crushed pistachios
- 2 large sheets puff pastry
- 700 g whole rainbow trout, pin-boned
Allow time to chill the mousse after making.
Instructions
- Preheat oven to 200°C. Blend together scallops and eggs together to form a paste. Blend in cream and butter. Season with a pinch each of salt and white pepper.
- Transfer mousse to a bowl and stir in pistachios. Chill in fridge.
- Lay out a puff pastry sheet on a large baking tray, making sure it is larger than the fish.
- Split fish in half and, using a spatula, spoon mousse into cavity. Re-seal fish with mousse enclosed.
- Paint egg wash over fish, to ensure sheets of pastry stick together. Lay second pastry sheet on top and tuck it around fish, giving it its shape.
- With a paring knife, cut and draw around the shape of the fish. Using the back of the knife, draw fins and tail. To finish, use a pastry nozzle to mark scales on top.
- Brush the remaining egg wash over the top of the pastry-wrapped fish and bake for 20 minutes, or until pastry is golden and fish is cooked through. Serve.
This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
