Trout mousse from jura

Jura Recipe

    The abundance of trout in the many clear fresh water strreams of the Jura region adds to the charm of this area and they form the basis of a great number of local dishes. A particular favourite, however, is the trout from Doubs, which is considered to be the queen of the jura fish.

 Ingredients: Serves 6-8 persons / Preparation time: 1 Hr 30 minutes

4 trout


9 eggs


5oo ml milk


2oo ml cream for sauce


200 g butter, white pepper , salt


  20 g chives chopped


   8 g slices of truffle


12 'fleurons' of puff pastry fish stock


80 g onions cut into small pieces


80 g carrots, cut into small pieces


150 g bouguet garni


300 ml dry white wine


570 ml water


Method:


    fillet the trout, keeping the bones and heads for the stock. Chop ot mince the fish and pass through a sieve. Add five whole egs, four egg yolks, 500 ml cream , milk and seasoning, stirring continuously, Blend thoroughly in a mixer or pass through a sieve again.


    Pour into buttered "dariole" moulds (or one large mould) Cover with foil and cook on a tray containing water in the oven for 40 minutes at 160 C. When cooked turn out onto a plate. Cover each mousse with the sauce and decorate with the slices of truffle and pastry shapes.


Sauce:


    Prepare the fish stock from the ingredients listed, reduce by half and strain. Mix in 200 ml cream and the butter in small pieces, whisking continually. Adjust the seasoning. Add the chopped chives.


Recommended wine: white Auvernier, Dorin from Vaud or Twanner