Ingredients:
2 trout (400 grams each)
100 g butter
1/2 sheet of gelatin
2 ladlefuls of fish stock
1/2 glass of white wine
100 g of washed arugula
salt and black pepper
Preparation:
Clean and fillet the trout; Put the fillets in a buttered oven-proof dish, add salt and pour over the wine. Heat through to evaporate the wine and add the fish stock and the rest of the butter, and place in the oven at 180° C for 15 minutes. Remove from the oven, put the fish through a sieve and strain the juices. Put the fish in a bowl and slowly add the juices and the gelatin (which has been softened and squeezed dry), so as to obtain a soft, rich mixture. Add salt and pepper to taste. Put in a rectangular mold and put this in the fridge for 12 hours. Serve in individual portions on a bed of arugula.
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