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 on SBS Food (Channel 33). Stream episodes via .
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.