Trout Mousse With Truffle

Preparation:

Preparation: Fillet the trout well, discarding even the thinnest bones. With all the scraps, the leek, the carrot, salt and 250 g of water, make a fumet. As soon as it is ready, strain it, keeping 200 g separately for the mousse. Soak the isinglass in cold water. Chop the leek and place it in a saucepan with the trout fillets, 15 g of sliced truffle, salt, pepper, wine and the fumet. Cook covered over moderate heat for 5 minutes. Remove the fillets and, in their cooking liquid already on the fire, add the squeezed isinglass, making sure it dissolves well. Blend the jelly and the fillets; let the mixture cool until it starts to stretch. Completely cover the bottom and edges of 3 rectangular molds of 300 ml capacity with transparent film and with the slices of salmon evenly distributed, arranging everything so that it also overflows. Whip the cream very firm, then amalgamate it to the mixture when it begins to thicken, that is, to stretch; then add 15 g of not too finely chopped truffle, a pinch of salt and one of pepper. Divide the mousse among the moulds; cover with the salmon and plastic wrap, folding inward, then put in the fridge for 4 hours. Serve the sliced mousse garnished with slices of truffle.