Trout fishing in the many rivers of the Ardèche is an ancient tradition and a modern sport. However, there are several farms to serve the increasing demand.
- 600g trout fillets
- 10g freshly ground pepper
- 16g salt
- 4 egg whites
- ½L crème fraîche
1Mix the fish, salt and pepper; add the egg whites and once the mixture has become even and smooth, add the cream.
2 Butter a cake mould or a ring-shaped Charlotte mould and half fill with the mousse.
3Place the mould into the oven in a bain-marie with pre-heated water. Leave in the oven for about 45 minutes.
4This dish can be eaten hot or cold and can be frozen easily but, be aware, it takes a quite a while to defrost.
IMAGE © REGINA VON PLANTA
First printed in our sister publication France Today
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