Smoked Trout Timbales With Red Pepper Sauce Recipes

SMOKED RED PEPPER SAUCE

Steps:

• Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.
• Cook's Note: This classic sauce is great on grilled veggies, chicken, fish and steak.

SMOKED TROUT TIMBALES WITH RED PEPPER SAUCE

Steps:

• For Timbales:.
• Preheat oven to 350°F.
• 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.