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1
Season the trout with salt, pepper, and 1 tablespoon of the tarragon.
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2
Reserve in the refrigerator.
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3
To make the fish mousse: Puree the pike in a food processor.
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4
Add 1 egg, mix well, and with the motor running, add the cream.
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5
Refrigerate for 2 hours.
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6
Divide the pastry dough in half and roll out each piece so it is approximately 1/3 inch thick.
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7
Cut the pastry into 12 equal pieces that are all slightly larger then the fish fillets.
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8
Place half of the pastry pieces on a baking sheet.
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9
Place 1 fish fillet in the center of each piece of pastry, skin-side down.
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10
Spread the chilled mousse over the fillets and cover with another fillet, skin-side up.
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11
Lightly beat the remaining egg for egg wash. Brush the pastry around the edge of the fish and cover with a second sheet of pastry.
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12
Press the layers of pastry around the edges of the fish to seal.
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13
Trim the pastry following the outlines of the fish, and use the leftover dough to decorate the fish with scales, an eye, and gills.
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14
Chill in the refrigerator for at least 30 minutes.
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15
Preheat the oven to 375 degrees F.
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16
When ready, bake the fish for 15 to 20 minutes, or until the pastry is golden brown and the center of the mousse is hot (when you insert a skewer in the center for 1 minute, it should be hot when touched to the lip).
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17
Sprinkle fish with remaining 1 tablespoon tarragon.
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18
Serve the fish with Chive Butter Sauce.
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19
In a saucepan, combine shallots, tarragon, wine, and thyme.
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20
Reduce until only 1/4 cup of the liquid remains.
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21
Add the cream and reduce until the mixture thickens slightly.
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22
Slowly whisk in the butter, 1 small piece at a time.
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23
Add the lemon juice, salt, and pepper, to taste.
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24
Strain the sauce into a small saucepan and stir in the chives.
