Salmon mousse (3)

Clean and wash the fish and let it boil in a saucepan with the court-bouillon, for about 15 minutes; Meanwhile, place a rectangular mold in refrigerator cassette.

Drain fish, remove skin and bones and passetelo frultlatore, first through a fine sieve.

Collect the spent fish in a bowl.

Add a little at a time the bechamel and stirring well to incorporate it.

Let gelatine cool at room temperature so that it is still liquid and add additional washers about 10 cl fish before stirring.

Add salt and pepper and then add, a little at a time, turning the cream vigorously in order to obtain a light and somewhat fluffy.

Remove the mold from the refrigerator and pour some of the remaining gelatin in order to form a layer of about 1 cm.

Put the mold in the refrigerator and let it solidify gelatine, then pour over the salmon's past when detached from the walls of the mold.

Level the surface of the mousse and pour the remaining gelatin into the mold.

Put the mold in the refrigerator and let it sit for an hour before you turn on the service and bring the mousse on the table.