Serves: 6

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.


Ingredients

  • 600g trout fillets
  • 10g freshly ground pepper
  • 16g salt
  • 4 egg whites
  • ½L crème fraîche

Directions

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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