Wyllin Glen Trout is a delicious and simple luncheon dish for hot summer days. Serve it cold with fresh tarragon-flavoured mayonnaise and a cucumber salad.
4 trout, cleaned, with the heads and tails left on
1 pint Court Bouillon
1 pint Aspic I, made with Court Bouillon instead of chicken stock, set
2 fresh tarragon sprigs
Wash the trout under cold running water ways serve and pat them dry with kitchen paper towels.
Place the trout in a fish kettle and pour over the court bouillon. Place the fish kettle over moderate heat and bring the liquid to the boil. Reduce the heat to low and simmer for 8 to 10 minutes. Remove the fish kettle from the heat. Remove the trout from the fish kettle and transfer them to a plate. Set aside and allow to cool.
Meanwhile, place 5 fluid ounces of the aspic in a small saucepan. Place the pan over low heat and allow the aspic to liquefy. Remove the pan from the heat and set aside.
Using a sharp knife, remove and dis-card the skin from each trout. Using the leaves of the tarragon sprigs garnish each trout and place the trout in the refrigerator for 1 hour.
Using a fork, mash the remaining set aspic into fine granules.
Cover the base of a chilled serving dish with the aspic. Remove the trout from the refrigerator and place them on the serving dish.
Using a metal spoon, spoon the liquid aspic over the trout. Replace the dish in the refrigerator for 10 minutes. Remove the dish from the refrigerator and serve immediately.