Anonymous Fri Oct 07 12:06:26 2005

6 (10-oz.) trout

salt, to taste

5 oz. heavy cream

1 tsp. chervil, finely chopped

1 tsp. tarragon, finely chopped

cayenne pepper, to taste

1 oz. 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 stainless-steel bowl set in ice. Slowly incorporate 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.