Trout Rolls in Chervil Coat on Potato Mousse

For the trout rolls in chervil coat on potato mousse, fillet the trout, season with salt and lemon juice and form into rolls. Put a sprig of rosemary in the middle of the roll and sprinkle the rolls with pepper and olive oil.

Chop the chervil and mix it with the egg yolk and some kefir. Wrap the fish rolls in the chervil mixture, place on a baking tray and bake in the oven at 160 degrees for 10 minutes.

For the potato mousse, peel, chop and boil potatoes. Mash soft boiled potatoes, season with wasabi and salt and froth with cream and some cooking water to an espuma (as an alternativemash potatoes with a dressing bag).

Place the trout fillets on top and serve the chervil-coated trout rolls on potato foam.

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