Ingredients
4 6-8 ounce fillets of brook, brown, or rainbow trout, skinned
24 3-inch long asparagus spears, cooked
Salt and ground pepper
1/3 cup butter, melted
Juice of 1 lemon
1/4 teaspoon fines herbes
Tomato and parsley for garnish
For Mousseline Sauce:
3 tablespoons butter
3 tablespoons flur
1/4 cup dry sherry
1 cup light cream
1/2 cup heavy cream, whipped
Salt and ground pepper to taste
Preparation
Wrap each fillet around 6 asparagus spears. Fasten with food picks. Stand fillets upright, side by side, on a buttered shallow baking pan. You may have to trim the asparagus to have the fillets stand upright. Sprinkle with salt and pepper. Mix melted butter, lemon juice, and fines herbes. With a pastry brush, spread mixture over the trout and asparagus. Bake in a preheated 350 degree oven for 30 minutes, or until trout are cooked. Spoon pan juices over trout from time to time during baking. While trout are baking, prepare Mousseline sauce.
Sauce: In a saucepan, melt the butter, stir in the flour, and cook over low heat until well blended. Stir in sherry and light cream. Stir over medium heat until sauce bubbles and thickens. Remove from heat. Fold in whipped cream and season with sat and pepper. Keep warm. When trout are ready, place on a warmed serving platter lined with hot cooked saffron rice. Spoon sauce over trout and serve at once with garnish.
