Bavarian Trout Dressed As Smoked Char

Preparation:

Preparation: Suggested garnishes: new salads; legume tartare; steamed legumes; boiled asparagus; celeriac; dariole of broccoli. Clean the trout pulp from impurities and small bones. Cook it slowly in the fish stock and cool it. Put the mixture and the lemon juice in the cutter, mix and pass through a sieve. Soak the isinglass in water, then dissolve it in a little hot fish stock and add it to the mixture. Line the molds with the thinly sliced smoked char. Whip the cream and add to the fish puree and fill the prepared molds with the mixture. Cover the molds with more slices of char, put in the fridge for at least 4 hours. Remove the Bavarian cream from the molds and serve as desired.