Trout Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 12.3 μg | (62 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 410 mg | (10 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the mousse
- 2 trout
- 3 sheets gelatin
- 1 shallot
- 1 tsp butter
- 400 grams Double cream cheese (60-75% fat)
- 125 milliliters milk
- salt
- freshly ground peppers
- For the salad
- 100 grams mixed Fresh herbs (such as parsley, basil, chervil, lemon balm, cress)
- 1 Tbsp Tarragon vinegar
- salt
- freshly ground peppers
- 1 Tbsp olive oil
- 1 egg yolk
- peppers
Preparation steps
Soften the gelatin in cold water. Peel the shallots, chop finely and cook in butter until translucent. Cool slightly and mix with the cream cheese. Heat the milk and gelatin to dissolve and fold into the cream cheese mixture.
Puree the trout fillets in a blender and stir with the cream cheese mixture until smooth. Season with salt and pepper, cover and refrigerate for about 2 hours.
For the salad, rinse the herbs, shake dry, and remove the leaves. Mix the vinegar and oil and season with salt and pepper. Just before serving, toss the herbs with the salad dressing and arrange on plates. Using two spoons, form the mousse into oblong shapes and place on top of the salad. Press the egg yolks through a sieve over the salad and top with freshly ground pepper.
