Trout Delights In Pink Cream

Preparation:

Preparation: Blend the trout, add the butter melted in a bain-marie, the brandy, salt and pepper. Distribute the mixture into individual molds and put to harden for a few hours in the refrigerator. In a saucepan, let the chopped onion and pepper wither with a little oil. Add the tomato puree, salt, pepper and cook for a quarter of an hour. Leave to cool, blend everything, then add the cream. Pour two spoonfuls of cream onto four saucers and unmold the mold in the centre.