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TROUT MOUSSE
Ask the fish store to fillet the trout for you. Chop the flesh and push it through the fine mesh of a food mill. Add 4 tablespoons softened butter, 4 whole eggs and 4 egg yolks and blend well. Beat the egg whites until firm. Gently whisk the crÅme fraöche. Fold these two mixtures into the fish-egg mixture and season with salt and pepper. Butter 8 ramekins and fill with the mixture. Place the ramekins in an oven pan and fill halfway with hot water. Cook on top of the stove, covered, for 15 to 20 minutes. In the meantime, reduce the shallots and Blanc-de-Blancs wine,until all that remains is 1 1/4 cups. Taste and rectify the seasoning if needed. Off the heat, whisk in cubes of butter. Unmold the mousses on hot serving plates and decorate with slices of truffle and coat with some sauce. Serve the rest of the sauce from a sauceboat. You can also garnish this dish with small glazed vegetables.
