Chervil-avocado mousse

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the vinaigrette, whisk vinegar, salt, pepper and sugar. Add the oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Wash, clean and slice the tomatoes

2. 2

   Wash the chervil, shake dry, pluck the leaves from the stems. Cut the avocado in half, remove the core, remove the flesh from the skin. Peel garlic. Puree cream cheese, garlic, avocado, lemon juice and chervil, except for a little bit for garnishing, with a hand blender. Season to taste with salt and pepper

3. 3

   Arrange tomato slices on plates. Drizzle with vinaigrette. Break the trout filet into small pieces. Shape avocado mousse with 2 tbsp. into dumplings. Arrange mousse dumplings and trout pieces on the tomato slices. Garnish with chervil

Nutrition Facts

KCAL
360 kcal

CARBS
6 g

FATS
32 g

PROTEINS
11 g