Smoked Trout Timbales With Red Pepper Sauce

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

This recipe is from the entree section of the *Best Seafood Recipes* of the Australian Women's Weekly cookbook series. I have not made this, but it sounds so good & looked so elegant in the pic. IMO this would also make a great starter course for 6 if divided into 6 smaller ramekin servings. This is much easier to fix than it may appear as 4 steps are headers, preheating the oven or notes. *Enjoy*

Ingredients Nutrition

Directions

  1. For Timbales:.
  2. Preheat oven to 350°F.
  3. Remove any skin & bones from trout & flake the flesh.
  4. Blend or process cheese, egg, egg yolk, juice, trout & salmon till just combined well & fold in cream.
  5. Divide into 4 greased dishes of approx 1/2 cup capacity & cover w/greased foil.
  6. Place dishes in shallow baking dish & pour enough water into baking dish to come halfway up the sides of the dishes.
  7. Bake for about 40 min or till firm. Turn timbales onto serving dishes & serve w/sauce spooned around the timbales & a scant spoon of sauce drizzled over the tops.
  8. For Red Pepper Sauce:.
  9. Melt butter in med saucepan, add onion + peppers & cook over low-heat for about 10 min (stirring occ) till peppers are soft.
  10. Add flour, stir constantly over heat for 1 min & remove from heat.
  11. Gradually stir in water & stock cube granules. Return to heat & stir constantly over high-heat till mixture boils & thickens.
  12. Allow to cool a few min, blend or process till smooth, strain & set aside till needed.
  13. NOTES: The recipe notes that the timbales are best prepared just b4 serving, but that the sauce can be prepared a day ahead, kept refrigerated & rewarmed -- reheat without allowing mixture to boil.

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