Trout Roulades With Whitefish Mousse

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
185
FAT
25%
CHOL
37%
SOD
9%

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Ingredients for 8 servings

1 tablespoon chopped basil

2 leeks, white part only, cleaned and chopped

4 scallions with long, fresh-looking leaves

1 tablespoon fresh lemon juice

4 brook trout, boned and skinned

1 cup fish stock

1/2 cup dry kosher-for-Passover wine

Salt and freshly ground black pepper

1/2 pound whitefish fillets

1 egg

1 tablespoon vegetable oil

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