Trout Mousse

Ingredients

• 4 sheets white gelatin
• 400 g trout fillet
• 150 g crème fraîche
• 1 tbsp Lemon Juice
• Salt
• freshly ground pepper
• 5 tbsp heavy cream
• 2 hard‑boiled egg yolks (M)
• 250 g green asparagus
• 1 tbsp White Wine Vinegar
• 2 tbsp oil
• 50 g trout caviar
• 150 g smoked trout fillet

Instructions

1. 1.

   Soak gelatin for 5 minutes in cold water. Break trout fillets into small pieces. Blend with crème fraîche and lemon juice. Strain through a fine sieve. Season with salt and pepper. Warm cream, squeeze out excess water from gelatin and dissolve it in the cream. Quickly stir this into the trout mixture. Taste again. Divide the trout mixture into two portions. Pass hard‑boiled egg yolks through a sieve and fold into one portion. Layer both portions in a bowl. Refrigerate 1–2 hours.

2. 2.

   Rinse asparagus, peel the lower third of each stalk. Trim ends generously. Cut asparagus into finger‑length pieces and halve lengthwise. Boil in salted water for 3–4 minutes. Drain, shock in cold water and drain again. Mix vinegar with a pinch of salt, pepper and oil. Fold in caviar. Divide trout fillets into portions.

3. 3.

   Using two damp teaspoons, scoop out mounds from the trout mixture and place them on plates together with asparagus and smoked trout fillet. Serve trout mousse with caviar vinaigrette.