Rainbow Trout with Shiitakes, Sweet Corn, Tarragon and Vanilla Bean Shrimp Vinaigrette

Rainbow Trout

4 Rainbow trout filets
6 oz rock shrimp
1 egg white
2 T heavy cream
½ tsp tarragon
½ tsp parsley
1 tsp chives
Pinch cayenne
1T shallots
1 ear roasted sweet corn
1 cup shiitakes
¼ cup leeks
2T butter

Puree the rock shrimp in the robot coupe until smooth. Add the egg white. Puree 30 seconds. Add heavy cream. Pulse until incorporated. Fold in the herbs. Place in disposable pastry bag.  Chill for 30 minutes. Place the trout fillets on a buttered piece of parchment paper. Pipe the shrimp preparation on the two of the fillets. Press the other two pieces of trout on top of the mousse. Place in the combi oven on 30% humidity at 160 degrees for 10 minutes. Remove from the oven.

Soak the corn in water for 1 hour prior to grilling. Place on the grill on medium high heat for 15 minutes. Turn every 4 minutes ¼ turn.

Let stand for 10 minutes.

Shrimp Vanilla Bean Vinaigrette:
2 cups shrimp shells
2 cup water
2 each shallots
½ cup carrots
2 cups neutral oil
1 cup champagne vinegar
½ vanilla bean
¼ cup honey
Salt & pepper to taste

In a hot sautee pan add 3 T neutral oil. Add the shrimp shells. Add the carrots, shallots. Sweat for 5 minutes. Add water & vanilla bean. Simmer 10 minutes. Strain & let cool. In a blender add the shrimp jus, champagne vinegar, honey & salt & pepper. Emulsify the neutral oil.