Trout Mousse Ii


Rating: 2.40 / 5.00 (5 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For 4 servings:











Instructions:

A delicious recipe for the asparagus season:

1. soak gelatin until cooled. Skin trout fillets, remove bones and mash with a fork. Add the juice of one lemon.

Blend everything with a hand blender.

Chop the dill and add to the fish. Season with salt and pepper. Allow gelatine to melt at low temperature and fold in. 3.

Whip the cream until stiff. Fold into the trout mousse with a whisk, leave to cool for an hour.

4. remove the crust from the bread and cut into rounds. Toast in fat until golden brown.

5. cut trout mousse with 2 tablespoons. Serve with croutons. Serve with: leaf salad.

As a menu suggestion:

Entrée: trout mousse

Main course: Duckling with asparagus spears

Dessert: Red fruit jelly

45 min.

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