An unusual and tasty way of serving salmoti trout, Zuriga Salmon Trout with Mushroom Mayonnaise is the ideal dish to serve for a small luncheon party, accompanied by boiled new potatoes and a crisp green salad.
1 X 3 lb. salmon trout, cleaned and with the head and tail left on
2 pints Court Bouillon
8 oz. mushrooms, wiped clean and finely chopped juice of
12 fl. 02. mayonnaise
A simple yet sophisticated dish, Zuriga Salmon Trout with Mushroom Mayonnaise is really delicious.
2 garlic cloves, crushed
½ teaspoon black pepper
8 lemon slices
Wash the salmon trout under cold run-ning water and pat it dry with kitchen paper towels. Transfer the fish to a large saucepan or fish kettle. Pour over the court bouillon and place the pan or fish kettle over moderate heat. Bring the liquid to the boil. Reduce the heat to low, cover and simmer the fish for 5 minutes. Remove the pan or fish kettle from the heat and set aside to cool. When the cooking liquid is completely cold, remove the fish from the pan or kettle and discard the cooking liquid. Carefully remove the skin from the body of the fish, leaving it on the head and tail. Transfer the fish to a decorative serving plate and set aside while you prepare the mayonnaise.
In a medium-sized saucepan, combine the mushrooms and lemon juice. Cover the pan and place it over low heat. Simmer the mushrooms gently for 5 minutes, shaking the pan from time to time. Remove the pan from the heat and transfer the mushrooms to a medium-sized mixing bowl. Set aside to cool completely. When cold, add the mayon-naise, garlic and pepper. Using a wooden spoon, beat the ingredients together until they are thoroughly combined. Garnish the fish with the lemon slices.
Spoon the mayonnaise into a sauceboat and serve immediately, with the fish.