Trout and crab mousse

00678 TROUT and crab MOUSSE INGREDIENTS for 4 PEOPLE 1 trout from about 400 g, 125 g crab meat, egg whites, 2 250 ml whipping cream, 2 tablespoons mayonnaise, 3 sheets of gelatin, 1/2 teaspoon Tabasco sauce, 1 sprig of dill, 1 lemon, 1 glass of white wine, salt, ask your fishmonger to scale and clean the trout entrailsIf this were not possible, proceed in the following way: cut the fins of the back and side of the trout with the scissors.

Place the trout in the sink and lift for the queue, remove the scales with the blade of a knife, scratching the skin of the fish from tail to head.

Record the belly of the fish with a sharp knife, remove the innards.

Wash trout thoroughly under cold water and dry with paper towels.

Put in a fish Kettle 1 glass of water and 1 cup of white wine, place the trout on the grill of fish Kettle or directly on liquid, bring to a boil and cook at low heat for 10-15 minutes.

Let cool in the cooking liquid trout.

Place the already cold trout on a cutting board and remove the skin.

With a spoon, retrieve the trout meat, taking care to remove the plugs.

Crumble meat and trout move to Blender along with crab meat, add the mayonnaise, lemon juice, Tabasco sauce, dill and salt.

Blend until obtaining a fine cream.

Put the gelatin sheets soaked with 1/2 glass of water, when softened dissolve it in a saucepan with water.

Add gelatin to cream of trout and blend again.

Whip the cream and egg whites until foamy.

Bake trout cream in a bowl and carefully stir the whipped cream and the egg whites until foamy Pour the mousse into individual molds and keep them in the refrigerator for at least two hours.

Dip the ramekins in hot water for a few seconds, turn upside down on serving platter and without sliding the mousse on the plate.

Serve with crackers or salted biscuits.