Fish Cream on Zucchini Salad

Ingredients

• 150 g trout fillet
• 1 tbsp Lemon Juice
• 0.5 leaf white gelatin
• 100 g whipping cream
• 2 small zucchini
• paprika peppers (each ½ yellow & red)
• 1 tbsp tarragon vinegar
• 2 tbsp Vegetable oil
• Salt
• Pepper

Instructions

1. 1.

   Puree the trout flesh, season with salt, pepper and lemon juice. Soak gelatin in water, squeeze out excess and melt it over a bain‑marie. Strain the melted gelatin into the trout cream.

2. 2.

   Whip the cream until stiff peaks form, fold it in gently, then refrigerate. Wash the zucchini, trim ends, pat dry and grate lengthwise into long ribbons using a food grater. Whisk together vinegar, oil, salt and pepper to make a dressing and toss with the zucchini ribbons.

3. 3.

   Pit the paprika, wash and dice finely. Arrange the zucchini ribbons on plates. Spoon the trout mousse into a piping bag fitted with a large tip, pipe a dollop in the center of each plate and garnish with a few paprika cubes.