Trout Roulades With Whitefish Mousse

• 2 leeks, white part only, cleaned and chopped
• 1 tablespoon vegetable oil
• 4 scallions with long, fresh-looking leaves
• 1 tablespoon chopped basil
• 1/2 pound whitefish fillets
• 1 egg
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper
• 4 brook trout, boned and skinned
• 1 cup fish stock
• 1/2 cup dry kosher-for-Passover wine

1. Saute half the leeks in the oil, until tender but not brown.
2. Set aside.
3. Coarsely chop white part of scallions, reserving leaves, then process with sauteed leek and the basil in a food processor until finely chopped.
4. Add whitefish and process until finely pureed.
5. Add egg and lemon juice and process until smooth.
6. Season with salt and pepper.
7. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
8. Place a trout fillet on a plate or work surface with the side that had the skin up and season lightly with salt and pepper.
9. Place a heaping tablespoon of whitefish mixture at the wide end.
10. Roll trout fillet over the mousse, stand it up and smooth the mousse on top.
11. Tie a scallion leaf around fillet (this is only decoration; the fillet will remain tightly wound around mousse without it).
12. If scallion leaves are too stiff to tie, dip briefly in hot water to wilt.
13. Repeat with 7 remaining trout fillets.
14. Preheat oven to 350 degrees.
15. Place fish rolls standing up in a glass or enamel baking dish.
16. Scatter remaining leek around them, then add the fish stock and wine.
17. Cover top with a piece of wax paper or parchment paper, place in oven and bake 30 minutes.
18. Cool, then refrigerate.
19. Serve fish rolls with herbed horseradish sauce.

leeks, vegetable oil, scallions, basil, whitefish, egg, lemon juice, salt, brook trout, fish stock, wine

Taken from cooking.nytimes.com/recipes/2739 (may not work)