Smoked Trout Timbales With Red Pepper Sauce

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Timbales:.
  • Preheat oven to 350°F.
  • Remove any skin & bones from trout & flake the flesh.
  • Blend or process cheese, egg, egg yolk, juice, trout & salmon till just combined well & fold in cream.
  • Divide into 4 greased dishes of approx 1/2 cup capacity & cover w/greased foil.
  • Place dishes in shallow baking dish & pour enough water into baking dish to come halfway up the sides of the dishes.
  • 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.
  • For Red Pepper Sauce:.
  • Melt butter in med saucepan, add onion + peppers & cook over low-heat for about 10 min (stirring occ) till peppers are soft.
  • Add flour, stir constantly over heat for 1 min & remove from heat.
  • Gradually stir in water & stock cube granules. Return to heat & stir constantly over high-heat till mixture boils & thickens.
  • Allow to cool a few min, blend or process till smooth, strain & set aside till needed.
  • 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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