Trout Mousselines à l'Helvétia (Rosy Water Nymphs)

Ingredients

• trout mousseline (fish mousse)
• 1 small paupiette (roulade) made from half a fillet of small trout
• 1 truffle slice
• 4 crayfish tails
• Béchamel sauce (milk-based roux sauce)

Instructions

1. Prepare the trout mousseline mixture according to the method outlined for Salmon Mousselines, substituting trout throughout.
2. Mould the mousseline into oval shapes, poach them gently in simmering salted water or court-bouillon (light poaching broth) until set and cooked through.
3. Drain and arrange the poached mousselines on a serving platter.
4. At each end of the mousseline, place a small poached paupiette (roulade of trout fillet).
5. Lay a slice of truffle across the top of each mousseline.
6. Arrange 4 crayfish tails on each mousseline.
7. Mask (napper) each mousseline generously with fine Béchamel sauce finished with crayfish butter (Beurre d'écrevisses) and well-seasoned.