Trout bulls with mustard-chives cream

Name: Trout bulls with mustard-chives cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 15 frozen raw shrimps (approx. 20 g each; without head, in shell); 600 g Trout fillet (without skin and bones); 3 Shallots; 1/4 collar flat leaf parsley; 4 TABLESPOONS Oil; 1 collar Chives; 250 g Fresh cream; 125 ml Milk; 3 TABLESPOONS Dijon mustard; 3 TABLESPOONS grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 60 g Breadcrumbs; 3 Egg yolk (size M)

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

15 frozen raw shrimps (approx. 20 g each; without head, in shell)
600 g Trout fillet (without skin and bones)
3 Shallots
1/4 collar flat leaf parsley
4 TABLESPOONS Oil
1 collar Chives
250 g Fresh cream
125 ml Milk
3 TABLESPOONS Dijon mustard
3 TABLESPOONS grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
60 g Breadcrumbs
3 Egg yolk (size M)

Directions

1
Place the shrimps in a sieve and defrost at room temperature. Wash trout fillets, dab dry and cut into small cubes. Peel shallots and cut into fine cubes. Wash parsley, shake stalks dry. Pluck off leaves and chop finely. Heat 2 tablespoons of oil in a pan, sauté shallots in it, add parsley
2
Wash the chives, shake dry and cut half into fine rolls. Mix crème fraîche, milk and both mustards. Add the chives, except for a little bit for sprinkling. Season with salt, pepper and sugar
3
Peel the prawns, remove the gut, wash the prawns, dab dry and chop finely. Mix fish, prawns, breadcrumbs, shallots and egg yolk. Season to taste with salt and pepper. Form 12 meatballs from the mixture. Heat 2 tablespoons of oil in a large frying pan, fry the meatballs for 8-10 minutes, turning them over. Remove and place on kitchen roll. Arrange the meatballs on four plates, serve with mustard-chives-cream and sprinkle chives
4
waiting time 1 3/4 hours