Equipment
Ingredients
Whitefish Mousse
- 250 g whitefish fillets, diced and chilled, skinless and boneless
- 60 g egg whites, cold
- 30 ml olive oil, chilled
- 30 ml ice water
- 15 g potato starch
- 5 g kosher salt
- 2 g white pepper, ground
- 5 g fresh dill, finely chopped
Trout Wraps
- 600 g rainbow trout fillets, skinless, pin bones removed
- 3 g kosher salt
Saffron Broth
- 15 ml olive oil
- 100 g carrots, julienned
- 100 g leek, white and light green parts only, sliced
- 100 ml dry white wine
- 500 ml fish stock, hot
- 1 g saffron threads
- 30 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Place the diced whitefish in the freezer for 10 minutes to ensure it is exceptionally cold before blending.
Combine the chilled whitefish, egg whites, potato starch, 5g kosher salt, and white pepper in a food processor. Process until a smooth paste forms.
With the food processor running, slowly drizzle in the 30ml olive oil followed by the ice water until the mixture is light, fluffy, and completely emulsified.
Transfer the mousse to a mixing bowl and gently fold in the finely chopped fresh dill using a spatula.
Lay the skinless trout fillets flat on a cutting board, with the side that formerly had skin facing up. Season lightly with 3g kosher salt.
Divide the whitefish mousse evenly, spooning it onto the thicker end of each trout fillet.
Starting from the thick end, roll the trout fillets tightly around the mousse to form neat cylinders known as paupiettes.
Preheat the oven to 180°C (350°F).
Heat 15ml olive oil in an ovenproof skillet over medium heat. Add the julienned carrots and sliced leeks, sauteing until completely softened but not browned.
Pour the dry white wine into the skillet to deglaze, scraping up any fond. Allow the wine to reduce by half.
Stir in the hot fish stock, saffron threads, and lemon juice. Bring the liquid to a gentle simmer.
Carefully place the assembled trout paupiettes into the simmering broth, positioning them seam-side down so they do not unroll.
Transfer the skillet to the preheated oven. Bake until the trout is fully opaque and the internal temperature of the mousse reaches 63°C (145°F).
Carefully transfer the cooked paupiettes to shallow serving bowls. Ladle the hot saffron broth and vegetables directly over the fish and serve immediately.
Chef's Notes
- Keeping the food processor blade and bowl chilled in the refrigerator beforehand greatly assists in maintaining the delicate protein matrix required for a perfect mousseline.
- If you are unsure about the seasoning of your mousse, poach a tiny spoonful in simmering water to taste before assembling the paupiettes.
- Rolling the trout with the membrane side (the side that originally had skin) facing inward helps counteract the natural curling of the fish as it cooks.
- The acid in the lemon juice and wine serves a dual purpose: balancing the richness of the fish and helping to firm up the trout flesh during the poaching process.
Storage
Refrigerator: 3 days — Store in an airtight container submerged in the cooking broth to prevent drying out.
Reheating: Gently reheat on the stovetop in the broth over low heat until the internal temperature reaches 63 degrees Celsius. Do not boil.
