John Myers
Contents
show
Trout Mousse with Marinated Fennel & Cream
The perfect trout mousse with marinated fennel & cream recipe with a picture and simple step-by-step instructions.
Mousse:
- 210 g Smoked trout fillet without bones
- 6 tbsp Lemon juice
- 2 leaf White gelatin
- 150 g Creme fraiche Cheese
- 200 g Cream
- 1 bunch Chives
- Salt
- Pepper
Marinated fennel:
- 2 Pc. Fennel
- 1 Pc. Lemon
- 1 Pc. Orange
Krensahne:
- 50 g Cream
- 1 Pc. Horseradish
- Puree the trout fillet with 3 tbsp lemon juice. Soak the gelatine in cold water. Pull the crème fraîche into the puree. Dissolve the gelatine dripping wet on a mild heat while stirring and pull it into the trout mousse. Whip the cream until stiff and fold in as well. Then cut the chives into rolls and add them. Season the whole thing with salt and pepper and chill for about 2 hours.
- First slice the fennel very finely. Season the fennel with salt and pepper. Then add lemon and orange zest to the fennel. Mix with a little lemon and orange juice and oil. Let everything go well.
- Whip the cream until stiff, grate the fresh horseradish and add to the whipped cream. Sharpen the whole thing to taste.
Facebook Comments