Recipe - Idahos Herb Bean Salad

6 10oz. trouts
Salt; to taste
5 ounce Heavy cream
1 teaspoon Chervil; finely chopped
1 teaspoon Tarragon; finely chopped
Cayenne pepper; to taste
1 ounce Brioche crumbs

Skin and fillet trout; reserve trimmings. Refrigerate fillets until
chilled. Place trimmings in chilled blender or food processor; season with
salt. Process for 30 seconds or until smooth. Add small amount of cream;
process until mixed. Strain through fine sieve into stainlesssteel bowl
set in ice. Slowly incorporat remaining cream; whip to stiff peaks. Season
with cayenne pepper. Spread thin layer of mousse over chilled fillets.
Seal in plastic wrap; steam for 5 to 6 minutes. Remove plastic wrap;
sprinkle with brioche crumbs. Grill until golden.

Serves 6.

Recipes sent to me from Bill, wight@odc.net