Sea trout mould

Cooking time: 1 hour
Difficulty: medium
Sformato di trota salmonata

Preheat the oven to 180 C / 350 F. Grease six dariole moulds or ramekins with butter. For the stock, put the fish heads, onion, carrot, leek and a pinch of salt in a saucepan, pour in 1 litre/ 1 3/4 pints water, bring to the boil and simmer for 5 minutes. Strain into a clean pan, set over a high heat and cook until reduced by half. Remove from the heat and leave to cool. Coarsely chop the fish fillets, place in a food processor, season with salt and pepper and process to a purée. Add the egg yolks, potato flour and all but 1 tablespoon of the cream. Pour the mixture into the prepared moulds, place in a roasting tin and add boiling water to come about halfway up the sides. Bake for about 25 minutes. Leave to stand for 5 minutes before turning out. For the vegetables, melt the butter in a saucepan, add the carrots, celery, leeks and courgettes and cook over a low heat, stirring occasionally, for 5 minutes. Remove from the heat and keep warm. For the sauce, stir the potato flour into the cooled fish stock. Bring to the boil over a low heat, stirring constantly. Add the saffron and reserved cream, bring back to the boil and season with salt and pepper to taste. Add the wine and simmer gently for a few minutes. Remove from the heat, stir in the butter and spoon a thin layer of the sauce on to a warm serving dish. Arrange a layer of vegetables on the dish and turn out the sea trout moulds on top. Sprinkle with the parsley and garnish with the tomato. Serve immediately with the remaining sauce handed separately.


Coll. (2010), "The Silver Spoon", Phaidon, 173

Suggested wine
Chardonnay Ticino DOC
Fr. 15.50

Serves 6

  • butter, for greasing
  • 1-kg / 2 1/4-lb sea trout, filleted and skinned
  • 2 egg yolks
  • 1 tablespoon potato flour
  • 250 ml / 8 fl oz double cream
  • 2 tablespoons chopped fresh flat-leaf parsley
  • salt and pepper
  • 1 tomato, peeled and diced, to garnish

For the stock:

  • a few white fish heads, gills removed
  • 1 onion
  • 1 carrot
  • 1 leek
  • salt

For the vegetables:

  • 25 g/ 1 oz butter
  • 2 carrots, cut into thin strips
  • 2 celery sticks, cut into thin strips
  • 2 leeks, cut into thin strips
  • 2 courgettes, cut into thin strips

For the sauce:

  • 1 tablespoon potato flour
  • pinch of saffron threads
  • 100 ml / 3 1/2 fl oz dry white wine
  • 25 g / 1 oz butter