TROUT MUSSE

1

Bring 3 liters of water to a boil in a large pot

Add the fillets, reduce heat to minimum, and cook for eight minutes or until the fish flakes apart when pierced with a fork

Remove the fillets and reserve

Discard the broth

2

Sprinkle gelatin over half a cup of water and beat constantly with a fork

Let it hydrate for five minutes

Bring the remaining water to a boil, then add the hydrated gelatin and stir until dissolved. Reserve

3

Beat heavy cream in a blender until stiff peaks form and reserve

Transfer cooked fillets, dissolved gelatin, and other ingredients (except heavy cream) to a blender

Blend well until homogeneous

4

Transfer this mixture to a bowl and add the whipped cream while stirring carefully, until smooth

Check seasoning

Transfer the mousse to the prepared mold, cover with plastic wrap, and refrigerate for three hours or until firm

Serve with salad or as an appetizer, with crackers.