This fantastic recipe, created by Chef Julien Lapraille, is sure to wow your guests.
- 6 slices of baguette bread (2 cm width)
- 1 garlic clove
- 2 trout fillets (boneless and skin off)
- 300 g whipping cream
- 45 cl milk
- 10 g butter
- 70 g pumpkin (peeled and cut into small dices)
- 1 large red onion, peeled and sliced
- 15 cl beer
- 10 cl vinegar
- 50 g caster sugar
- Salt, pepper, butter and flavoured vinegar
Hands-on time: 30 mn
Cooking time: 15 mn
1. Toast the baguette slices and rub them with the clove of garlic when still warm.
2. For your trout mousse, you first need to make a bechamel. In a large pan, melt the butter for 1 mn. Add the flour, stirring as you do so. Pour the milk, bring it to the boil for a minute or so. Season. Set aside in your fridge.
3. Season the whipping cream with salt and pepper. Whip until almost set.
4. Cut the trout fillets in slices. Add to a food processor with the bechamel.
5. Place in a bowl and incorporate the whipped cream with a spatula. That’s your mousse done.
6. Make your pickled onion. Place your sliced onion in a jar. Add the beer, vinegar and sugar to a pan. Bring to the boil then pour straight away on the onion. Seal for the time being.
7. Melt some butter in a pan, fry the pumpkin for a few minutes. You want it cooked but still crunchy. Put aside in a bowl.
8. Away from the heat, deglaze the pan with the flavoured vinegar. Give time to cool down.
9. Top each baguette toast with a generous spoonful of trout mousse, some diced pumpkin and pickled red onion. Add a touch of sauce. Gorgeous.