Smoked Trout Timbales With Red Pepper Sauce - cooking recipe

Ingredients

For Timbales
9 ounces smoked trout
4 1/2 ounces cream cheese
1 egg
1 egg yolk
1 tablespoon lemon juice
2 ounces smoked salmon (sliced thinly & finely chopped)
1/3 cup cream
For Red Pepper Sauce
3 tablespoons butter
1 medium onion (chopped)
2 medium red peppers (chopped)
1 tablespoon flour
1 1/2 cups water
1/2 large vegetable stock cube (crumbled)

Preparation

For Timbales:.
Preheat oven to 350\u00b0F.
Remove any skin & bones from trout & flake the flesh.
Blend or process cheese, egg, egg yolk, juice, trout & salmon till just combined well & fold in cream.
Divide into 4 greased dishes of approx 1/2 cup capacity & cover w/greased foil.
Place dishes in shallow baking dish & pour enough water into baking dish to come halfway up the sides of the dishes.
Bake for about 40 min or till firm. Turn timbales onto serving dishes & serve w/sauce spooned around the timbales & a scant spoon of sauce drizzled over the tops.
For Red Pepper Sauce:.
Melt butter in med saucepan, add onion + peppers & cook over low-heat for about 10 min (stirring occ) till peppers are soft.
Add flour, stir constantly over heat for 1 min & remove from heat.
Gradually stir in water & stock cube granules. Return to heat & stir constantly over high-heat till mixture boils & thickens.
Allow to cool a few min, blend or process till smooth, strain & set aside till needed.
NOTES: The recipe notes that the timbales are best prepared just b4 serving, but that the sauce can be prepared a day ahead, kept refrigerated & rewarmed -- reheat without allowing mixture to boil.