Trout Basil Mousse

For the trout mousse, soak gelatine. Cut trout into cubes, blend with juice of one lemon and 50 g whipped cream in hand mixer. Season with horseradish. Squeeze out gelatine. Heat 3-4 tbsp. whipping cream, let gelatine melt in it. Stir into the trout cream. Whip remaining whipped cream until stiff, stir in. For the basil mousse, soak gelatine. Rinse basil, shake dry. Pluck off leaves, crush with 75 g whipped cream. Stir through with cheese, season with salt and season with pepper. Heat 2 tbsp. whipping cream. Let the squeezed gelatine melt in it and stir into the cream. Whip remaining whipped cream until stiff, fold into cream. Fill a large enough bowl with the trout cream and spread it smoothly, then add the basil cream on top. Chill in the refrigerator for 2 hours. For the sauce, blanch (scald) the tomatoes, skin, halve, seed and finely dice. Puree lightly. Season with vinegar, oil, pepper, salt and honey. Make dumplings from the mousse. Serve with sauce. Additional dish: Baguette Drink tip: White wine, e.g. Grüner Veltliner

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