Salad of marinated Oja trout with green beans, leek mousse, and lettuce hearts

Servings: 6

Ingredients:

For the Marinade:

6 clean, boned trout fillets

2 onions

Thyme, peppercorns, and salt

1/2 cup dry sherry

1/2 cup white Rioja wine

1/2 cup olive oil

1/2 cup wine vinegar

For the Leek Mousse:

1 large leek

1/2 cup cream

1 egg

Salt and white pepper

1 pint water

For the Salad:

2 spring onions

2 lettuce hearts

14 oz green beans

Thin slices of crisp fried ham

Preparation:

For the marinade, finely slice the onion and gently fry with the spices and herbs. Add the trout fillets and the rest of the ingredients. Boil for two minutes and remove from the heat so that the trout fillets are only just cooked. Remove the fish and strain the cooking liquid.

For the leek mouse, cook the sliced leek in the salted water until the leek is soft and the water has practically evaporated. Blend. Add the rest of the ingredients and blend together. Check for seasoning and place the mixture into molds. Cook in a double saucepan at 250 degrees F for 20 minutes.

For the salad, finely slice the onions, gently fry until transparent and season. Cook the green beans but drain before they become soft. Then coarsely slice the lettuce and dress with the olive oil.

To serve, place a little onion on each plate and top with the slightly warm green beans followed by the lettuce. The leek mousse is served to one side. Top with the trout and dress with the marinade sauce previously reduced with virgin olive oil. Sprinkle with the fried ham.

By Marisa Sánchez in the Echaurren Hotel in Ezcaray.
Recipe courtesy of Spain GourmeTour magazine.