Cold Salmon Trout on Mousse, for Luncheons or Suppers

Ingredients

• 1 salmon trout of 1 kilo 250 to 1 kilo 500
• white-wine court-bouillon
• tarragon leaves
• chervil pluches
• lobster coral
• poached egg white
• fish jelly
• ice (a block of clear ice
• for the Mousse de tomates:
• 250 grammes tomato flesh
• 30 grammes butter
• 2 spoonfuls Velouté
• 2 leaves gelatine
• cream
• a few drops lemon juice
• salt
• Cayenne

Instructions

1. Cook a trout of 1 kilo 250 to 1 kilo 500 in a white-wine court-bouillon and let it cool in the court-bouillon.
2. Drain it, remove the head and the tail and keep them aside.
3. Take off the skin entirely, then carefully detach the two fillets from the backbone.
4. Decorate each fillet with tarragon leaves, chervil pluches, lobster coral, poached egg white and the like.
5. For the Mousse de tomates, coarsely chop 250 grammes of tomato flesh free of skins and seeds and melt it down well with 30 grammes of butter.
6. Add 2 spoonfuls of Velouté into which 2 leaves of gelatine have been dissolved, and pass through the tammy.
7. When it is almost cold, mix in half its volume of cream, barely half whipped.
8. Taste; heighten with a few drops of lemon juice if needed, and if the preparation is too bland add the necessary salt and a light touch of Cayenne.
9. Set the Mousse in a special long dish of white or coloured porcelain, 4 to 5 centimetres deep.
10. Lay the two fillets flat, back to back, on the Mousse, and put the head and the tail back in their place.
11. Cover the whole with succulent half-set fish jelly, lightly set with gelatine, and let it set.
12. Embed the dish in a block of clear ice, or surround it with crushed ice.