Salmon trout in jelly

8 PEOPLE INGREDIENTS A trout of about 2 kg, a cup of mayonnaise, 2 egg whites, 10 sheets of isinglass, 1 ounce of pickles (gherkins, capers, etc.), 1 tin of peas, carrots, 3 4 potatoes, chives, 1 bunch of parsley, a stick of celery, lemon 1 Laurel leaf, oil, salt and peppercorns.

Preparation time: 2 hours, plus the time to solidify the jelly CASE Do soak the gelatine in cold water.

Clean, wash and trout mettela in a fish Kettle covered with cold water, salted and spiced with onion, celery, parsley, carrot, the juice and zest of lemon, bay leaf and some grain of pepper.

Bring to the boil and let Simmons for about 1/2 hour; Let cool and strain it on a serving dish and remove dark skin.

A liter of filtered court-bouillon, bring to a boil and add six sheets of isinglass properly wrung; clarified with egg whites and everything filtered through a white sheet.

Let cool the gelatin out of the refrigerator.

Melt the remaining fish Bain-Marie-glue, then add mayonnaise, add pickles, cut into squares, boiled vegetables and cut into cubes, peas drained.

Pour the salad on a serving dish and cover completely and place in the middle of trout, put on a thin layer of jelly and place in refrigerator to set.

Cover with another layer of jelly and put it in the refrigerator.

Continue in this manner until you have completely covered the fish.

Keep in refrigerator until ready to serve.