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Title: Ocean Trout Stuffed With Prawns, Water Chestnuts And Nori
Yield: 6 Servings

Ingredients

    750 ml prawn stock
    500 ml thick cream (45% butterfat
      1    content)
      1 ts fish sauce
    1/2 ts freshly ground white pepper
      1 ts lime juice, strained
      1    cucumber:
      2 tb hijiki seaweed (available at
      1    asian grocery stores)
      1    cucumber, peeled
      1    trout:
      7    200g filleted and skinned
      1    ocean trout portions
      1    (reserve 1 x 200g
      1    fillet for the stuffing)
    400 g  green prawn meat, minced
      1    (reserve shells for sauce)
      1    sheet of nori, snipped and
      1    ground to a powder in a
      1    spice mill or
      1    coffee grinder
     60 g  water chestnuts, minced
      1 ts finely minced fresh ginger
      2 ts finely chopped chives
      1 pn sea salt
      2 pn freshly ground white pepper

Instructions

To make the prawn sauce: bring the prawn stock to the boil and reduce
slightly until 650ml of liquid remains. Add the cream and simmer over
low heat for 30 minutes. Season with fish sauce, pepper and lime
juice, adjusting the taste if necessary and set aside in a warm place.

To prepare the cucumber: reconstitute the hijiki seaweed in hot water
for 2 hours. Using a vegetable peeler, shave the cucumber lengthwise
into ribbon-like strips. Drain the seaweed, toss with the cucumber
and set aside.

To prepare and cook the trout: slice a pocket horizontally into each
trout slice, to hold the stuffing. Finely mince the reserved 200g of
trout and mix well with the prawn meat, nori, water chestnuts, ginger,
chives and salt and pepper. Stuff the trout pockets with the mixture.
Line a flat round tray with baking paper and arrange the prepared
trout on top. Steam in the top layer of a large Chinese steamer, over
gently boiling water for 6 minutes.

To serve: place a nest of cucumber onto the centre of each heated
serving plate and arrange a portion of trout on top. Ladle the sauce
around and serve at once. Chris Manfield, Paragon Cafe
Bon Appetit - Exec.Chef Magnus Johansson

Source: Australian Vogue Wine and Food Cookbook 1993\1994
Prawn sauce:

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