- For the fish stock:
- 1 small whole rainbow trout, filleted
- Bones of the fish (if available), rinsed
- 1/2 bottle white wine
- 1/4 cup onion, coarsely chopped
- 2 sprigs fresh thyme
- 5 fresh basil leaves
- For the stuffing:
- 8 oz. of the fish (from the stock above)
- 3 eggs, separated
- Pinch salt and pepper
- Pinch nutmeg
- 8 oz. heavy cream
- 1 lb. cold-smoked salmon, unsliced
- 2 shallots, minced
- Salt and pepper to taste
- 1/2 bottle dry Riesling (Alsace preferred)
- 12 oz. fish stock (see below)
- 4 oz. heavy cream
- Juice of 1/2 lemon
- 2 Tbs. butter
Make the fish stock first. In a large stainless steel skillet, add all the stock ingredients to 1 quart water. Bring to a light boil and cook 10 minutes. Remove fish fillets. Strain stock and discard solids. Set aside.
To make the stuffing, separate the eggs and combine all ingredients except cream and the whites of two of the eggs in a food processor. Process into a puree while adding cream gradually.
In a separate bowl, beat the egg whites until peaks form. Carefully fold egg whites into stuffing mixture. Refrigerate.
Slice salmon into long, thin fillets on a slight diagonal (about four ounces each). Place fillets in a buttered baking pan and sprinkle with chopped shallots. Pile stuffing atop each fillet. Sprinkle lightly with salt and pepper. Add wine and fish stock to pan and bake for 15 to 20 minutes, or until tops of stuffing are golden brown. Remove and keep warm.
Pour the liquids from the pan into a skillet and add cream. Reduce over medium-low heat by one-half. Chip in butter and whisk into sauce. Add lemon juice and salt and pepper to taste.